The aroma of roasted poblano peppers wafting through the kitchen is like a warm hug from an old friend. Imagine biting into a tender pepper bursting with a cheesy filling of chicken and sweet corn, making your taste buds do a happy dance.
This dish has been a part of my family gatherings for years. I can still hear my cousin’s laughter echoing as we devoured these vibrant stuffed delights at our summer barbecues. Perfect for cozy nights or festive occasions, these cheesy chicken and corn stuffed poblano peppers promise a flavor explosion that will have everyone asking for seconds.
Why You'll Love This Recipe
- These delightful stuffed peppers are incredibly easy to make, even for beginner cooks
- The rich combination of cheese, chicken, and corn creates an unforgettable flavor experience
- Their colorful presentation makes them a stunning addition to any meal
- Versatile enough to serve as an appetizer or main dish, they cater to any occasion
I remember the first time I made these for friends; their smiles were priceless as they savored every bite.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Poblano Peppers: Choose firm poblano peppers that are smooth and shiny for the best stuffing results.
- Boneless Skinless Chicken Breasts: Use about 3-4 chicken breasts; feel free to adjust based on how hungry your crowd is.
- Sweet Corn: Fresh or frozen corn works well; it adds sweetness and texture to the filling.
- Cream Cheese: This gives the filling its creamy richness; opt for full-fat for maximum indulgence.
- Shredded Cheese: Use your favorite cheese blend; I love combining cheddar and Monterey Jack for a flavorful kick.
- Onion: Chopped onion adds depth; sauté until translucent to bring out its sweetness.
- Garlic: Fresh minced garlic enhances flavor; use about 2-3 cloves for that aromatic touch.
- Cumin: Adds warmth; just a teaspoon will elevate the overall taste profile.
- Olive Oil: A drizzle is perfect for cooking the filling without sticking.
- Salt and Pepper: Essential seasonings to enhance all flavors in the dish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Peppers: Preheat your oven to 375°F (190°C). Carefully slice each poblano pepper lengthwise, removing seeds while keeping them intact for stuffing.
Cook the Chicken: In a skillet over medium heat, add olive oil and cook diced chicken until golden brown. This usually takes about 6-8 minutes.
Sauté Aromatics: Add chopped onion and minced garlic to the skillet with the cooked chicken. Stir until onion turns translucent and releases its sweet aroma.
Create the Filling: In a large bowl, combine cooked chicken mixture with cream cheese, shredded cheese, sweet corn, cumin, salt, and pepper. Mix it all together until well combined.
Stuff the Peppers: Generously fill each poblano half with your cheesy chicken mixture. Don’t be shy—stuff them like you mean it!
Bake Until Golden: Place stuffed poblanos on a baking dish lined with parchment paper. Bake in the preheated oven for 25-30 minutes until cheese is bubbly and golden brown on top.
Enjoy these cheesy chicken and corn stuffed poblano peppers fresh from the oven! They’ll be hot enough to melt hearts but cool enough not to burn tongues!
You Must Know
- Cheesy Chicken and Corn Stuffed Poblano Peppers are not just delicious; they also offer a fantastic way to sneak in veggies
- The creamy cheese combined with tender chicken creates a satisfying experience that’s sure to impress
- Plus, they’re perfect for meal prep or potlucks!
Perfecting the Cooking Process
Sauté the chicken first to lock in flavor, then mix with corn and cheese while roasting the poblanos for optimal taste.
Add Your Touch
Feel free to swap the chicken for turkey or add black beans for extra protein and flavor variations to keep it fresh.
Storing & Reheating
Store leftovers in an airtight container in the fridge. Reheat in the oven at 350°F until warmed through to maintain texture.
Chef's Helpful Tips
- Use fresh poblano peppers for maximum flavor; their mild heat complements the filling beautifully
- Avoid overstuffing peppers, as they may burst while baking
- Always allow stuffed peppers to rest a few minutes before serving; this helps flavors meld together nicely
The first time I made Cheesy Chicken and Corn Stuffed Poblano Peppers was for a family gathering, and I swear I could hear angels singing when everyone took their first bite.
FAQ
Can I use frozen corn in this recipe?
Absolutely! Frozen corn works perfectly and adds great sweetness without any hassle.
What can I substitute for chicken?
You can use shredded rotisserie chicken or even canned tuna for a quick alternative.
How spicy are poblano peppers?
Poblano peppers are generally mild but can vary; if you want more heat, consider adding jalapeños!
Cheesy Chicken and Corn Stuffed Poblano Peppers
- Total Time: 45 minutes
- Yield: Serves 4
Description
Cheesy Chicken and Corn Stuffed Poblano Peppers are a delightful combination of tender peppers filled with a savory blend of chicken, cheese, and sweet corn. Perfect for any occasion!
Ingredients
- 4 medium poblano peppers
- 3 boneless skinless chicken breasts (about 1 lb), diced
- 1 cup sweet corn (fresh or frozen)
- 8 oz cream cheese, softened
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 small onion, chopped
- 2–3 cloves garlic, minced
- 1 tsp cumin
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Slice poblano peppers lengthwise and remove seeds.
- In a skillet, heat olive oil over medium heat. Cook diced chicken until golden brown (6-8 minutes).
- Add chopped onion and minced garlic to the skillet; sauté until onion is translucent.
- In a bowl, combine the chicken mixture with cream cheese, shredded cheese, corn, cumin, salt, and pepper. Mix well.
- Generously stuff each poblano pepper with the filling.
- Place stuffed peppers on a parchment-lined baking dish and bake for 25-30 minutes until cheese is bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper (250g)
- Calories: 385
- Sugar: 3g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 70mg
