Cheesy Chicken and Corn Stuffed Poblano Peppers Recipe

Name: Cheesy Chicken and Corn Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 medium poblano peppers; 3 boneless, skinless chicken breasts (about 1 lb); 1 cup fresh corn (or frozen corn); 1 cup shredded sharp cheddar cheese; 4 oz cream cheese; 1 tsp garlic powder; 1 tsp cumin; 2 tbsp extra virgin olive oil; Salt and pepper to taste

Published: June 16, 2025

by Hannah Reed

Why You'll Love This Recipe

The preparation for this cheesy delight is so simple that even your cat might try to help out in the kitchen.
Bursting with flavors, it combines savory cheese and tender chicken for a delightful bite every time.
Its vibrant colors make it an eye-catching dish that’ll steal the show at any dinner table.
Enjoy it as a main course or as a fun appetizer at your next gathering!

Ingredients for Cheesy Chicken and Corn Stuffed Poblano Peppers

Here’s what you’ll need to make this delicious dish:

Poblano Peppers: Choose firm and glossy peppers; they should be deep green without blemishes for optimal roasting.
Boneless, Skinless Chicken Breasts: Approximately 3-4 chicken breasts will work well; feel free to adjust based on how many mouths you need to feed.
Fresh Corn: If in season, fresh corn is ideal; otherwise, frozen corn will do just fine.
Shredded Cheese: A blend of sharp cheddar and cream cheese creates that gooey texture everyone loves.
Garlic Powder: Adds depth of flavor; fresh garlic works too if you’re feeling fancy.
Cumin: This spice brings warmth and earthiness; don’t skip it unless you want bland peppers.
Olive Oil: Use extra virgin olive oil for drizzling over the peppers before roasting.
Salt and Pepper: Essential seasonings that enhance all the other flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Recipe preparation

How to Make Cheesy Chicken and Corn Stuffed Poblano Peppers

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C). While it’s heating up, grab a baking dish and spray it with nonstick cooking spray so our peppers don’t stick like last week’s leftovers.

Step 2: Prepare the Chicken

In a skillet over medium heat, drizzle some olive oil. Season your chicken breasts with salt, pepper, and garlic powder. Sauté until cooked through—about 6-7 minutes per side—then shred them into bite-sized pieces like you’re prepping for taco night.

Step 3: Mix Filling Ingredients

In a large bowl, combine shredded chicken, fresh corn, shredded cheese, cumin, and any other spices you fancy. Mix until everything’s coated in cheesy goodness—this is where dreams come true!

Step 4: Roast the Poblano Peppers

Carefully cut the tops off your poblano peppers and remove seeds (unless you’re feeling adventurous). Stuff each pepper generously with your delicious mixture. Place them upright in the prepared baking dish.

Step 5: Bake Until Golden

Drizzle olive oil over the stuffed peppers and sprinkle additional cheese on top if you dare. Bake in your preheated oven for about 25-30 minutes or until they’re golden brown and bubbly—your kitchen will smell like heaven!

Step 6: Serve It Up

Once done baking, let them cool slightly before transferring them to plates. Drizzle any leftover juices from the pan over top for added flavor—the perfect finishing touch!

Enjoy these Cheesy Chicken and Corn Stuffed Poblano Peppers at dinner gatherings or simply as a cozy night-in treat. Cheesy breakfast sliders They’re sure to become your go-to recipe when you want something hearty yet flavorful!

You Must Know

Cheesy Chicken and Corn Stuffed Poblano Peppers are not just a meal; they are a culinary adventure.
Packed with flavor and perfect for sharing, these peppers transform any gathering into a fiesta.
Get ready for your taste buds to dance!

Perfecting the Cooking Process

Start by roasting the poblano peppers until their skin blisters. While they cool, sauté the chicken with spices. Once cooked, mix in corn and cheese before stuffing the peppers. Bake until bubbly for that perfect cheesy goodness.

Add Your Touch

Feel free to swap out chicken for turkey or even black beans for a vegetarian option. Add your favorite spices or throw in some jalapeños if you like it spicy. The possibilities are endless!

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to four days. To reheat, pop them back into the oven at 350°F until heated through, ensuring that cheesy goodness stays melted.

Chef's Helpful Tips

Use fresh poblano peppers for the best flavor and texture.
Always taste your filling before stuffing to ensure it’s seasoned perfectly.
Don’t skip letting the peppers cool; this makes stuffing easier and prevents burns!

Some of my fondest memories revolve around making Cheesy Chicken and Corn Stuffed Poblano Peppers during family gatherings. The smiles on everyone’s faces when they took their first bites? Absolutely priceless!

FAQs

What are Cheesy Chicken and Corn Stuffed Poblano Peppers?

Cheesy Chicken and Corn Stuffed Poblano Peppers are a delicious dish made by filling poblano peppers with a savory mixture of shredded chicken, sweet corn, and melted cheese. This recipe is perfect for those who enjoy a blend of flavors and textures. crispy corn dogs The combination of the mild heat from the peppers and the creamy, cheesy filling makes it a satisfying meal or appetizer. You can customize the stuffing by adding spices or other vegetables to suit your taste.

How do you prepare Poblano Peppers for stuffing?

To prepare poblano peppers for stuffing, you first need to wash them thoroughly. Then, roast the peppers over an open flame or in an oven until their skins blister. Once roasted, place them in a bowl covered with plastic wrap for about 10 minutes. This step will help loosen the skins, making them easier to peel off. After peeling, make a slit in each pepper’s side and remove the seeds gently without breaking the pepper. Your peppers are now ready for stuffing!

Can I make Cheesy Chicken and Corn Stuffed Poblano Peppers ahead of time?

Yes, you can prepare Cheesy Chicken and Corn Stuffed Poblano Peppers ahead of time. Simply follow the recipe up to the point of baking. Cover the stuffed peppers tightly with plastic wrap or aluminum foil and store them in the refrigerator for up to 24 hours. When you’re ready to enjoy them, just bake them directly from the fridge; you may need to add a few extra minutes to ensure they are heated through.

What can I serve with Cheesy Chicken and Corn Stuffed Poblano Peppers?

Cheesy Chicken and Corn Stuffed Poblano Peppers pair well with various sides that complement their flavors. Consider serving them with a fresh green salad topped with avocado for a refreshing contrast. Rice or quinoa also works well as a side dish, providing a hearty base. Additionally, you might enjoy some salsa or guacamole on the side for added flavor and texture.

Conclusion for Cheesy Chicken and Corn Stuffed Poblano Peppers

In summary, Cheesy Chicken and Corn Stuffed Poblano Peppers offer a delightful mix of cheesy goodness and savory chicken. Preparing these stuffed peppers is straightforward, making them an excellent choice for both weeknight dinners and special occasions. fun walking tacos With options to customize your filling and make them ahead of time, this dish can satisfy any crowd while being simple to serve alongside fresh salads or grains. Taco Bell inspired meat Enjoy this flavorful recipe that combines nutrition with taste!

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📖 Recipe Card