Hey y’all! If you’re looking for a dish that’s bursting with flavor, look no further than these Cheesy Chicken and Corn Stuffed Poblano Peppers. This recipe combines the mild heat of roasted poblanos with a creamy, cheesy filling that’s perfect for family dinners, potlucks, or even a game day feast. It’s a deliciously satisfying meal that’s sure to become a favorite. Let’s get cooking!
Why You’ll Love This
- Each pepper is a perfect package of cheesy goodness and tender chicken.
- Quick and easy to prepare, making it ideal for weeknight dinners.
- The smoky flavor of roasted poblanos adds a unique twist.
- Customizable to suit your taste preferences and dietary needs.
- A colorful, impressive dish that wows guests at any gathering.
Ingredients
- 4 large poblano peppers
- 2 cups cooked chicken, shredded
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/4 cup chopped green onions
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
Directions
Step 1: Prepare the Poblanos
Preheat your oven to 400°F (200°C). Slice the poblano peppers in half lengthwise and remove the seeds and membranes. Brush each half with olive oil and place them on a baking sheet.
Step 2: Make the Filling
In a large bowl, combine shredded chicken, corn, cheddar cheese, cream cheese, green onions, cumin, salt, and pepper. Mix until everything is well combined.
Step 3: Stuff the Peppers
Spoon the chicken and corn mixture into each poblano half, filling them generously. Arrange the stuffed peppers on the baking sheet.
Step 4: Bake and Serve
Bake in the preheated oven for 20-25 minutes, or until the peppers are tender, and the cheese is bubbly and golden. Serve hot and enjoy!
Notes
- For a spicier kick, add chopped jalapeños into the filling. Read more about roasting peppers.
- You can use rotisserie chicken for a quick and easy option.
- Feel free to substitute cheddar with Monterey Jack or mozzarella for different flavor profiles.
Variations
- Vegetarian: Replace chicken with black beans for a protein-rich alternative.
- Mexican-Inspired: Add black beans and salsa to the filling for extra flair.
- Keto-Friendly: Swap corn for chopped zucchini to reduce carbs.
Required Equipment
- Baking sheet
- Large mixing bowl
- Sharp knife
- Measuring cups and spoons
Storage Instructions
Store leftover peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Suggested Pairings/Serving Recommendations
These stuffed peppers pair wonderfully with a fresh green salad, Spanish rice, or a side of guacamole. Consider serving with a chilled glass of white wine or iced tea for a refreshing complement.
Pro Tips
- Roast the poblanos under a broiler for a charred flavor. Check out this guide to roasting.
- Let the cream cheese soften at room temperature for easier mixing.
- Use freshly grated cheese for better melting properties.
FAQ
- Can I make these peppers ahead of time? Yes, you can prepare the stuffed peppers and store them in the fridge for up to 24 hours before baking.
- What can I use instead of poblanos? Bell peppers are a great substitute, offering a milder flavor and larger size for stuffing.
- Can I freeze stuffed peppers? Yes, freeze them individually wrapped; reheat directly from frozen in the oven.