Amazing Cheesy Chicken and Corn Stuffed Poblano Peppers Delight

Cheesy Chicken and Corn Stuffed Poblano Peppers are not just a meal; they’re a fiesta in your mouth! Picture this: vibrant poblano peppers, their glossy skin hugging a hearty filling of cheesy goodness, succulent chicken, and sweet corn. The aroma wafting through your kitchen will have your neighbors knocking on your door wondering what’s cooking. As you take that first bite, the explosion of flavors will have you questioning how you ever lived without this dish. For more inspiration, check out this Amish Country Casserole recipe.

If there’s one food that makes me feel like a culinary superhero, it’s these Cheesy Chicken and Corn Stuffed Poblano Peppers. I remember the first time I made them; my partner looked at me as if I had just discovered fire. We shared a plate on a cozy Friday night, and let me tell you, the joy in those bites was more than enough to turn our weekend into an unforgettable experience. Whether you’re hosting friends or just treating yourself after a long week, these stuffed peppers are perfect for any occasion. For more inspiration, check out this Philly Cheesesteak Pasta recipe.

Ingredients for Cheesy Chicken and Corn Stuffed Poblano Peppers

Here’s what you’ll need to make this delicious Cheesy Chicken and Corn Stuffed Poblano Peppers: delicious chicken skewers.

• Boneless, Skinless Chicken Breasts: Use about 3-4 chicken breasts, adjusting depending on how many people you’re feeding.
• Fresh Garlic: Choose firm cloves for the best flavor; minced garlic adds that extra kick.
• Poblano Peppers: Select firm peppers with smooth skin; they should be slightly wrinkled but not soft.
• Sweet Corn: Fresh or frozen corn works well here; it adds sweetness and texture.
• Shredded Cheese: A blend of cheddar and Monterey Jack gives the best melting quality and flavor.
• Onion: Diced onion adds depth to the filling; use yellow or white onions for sweetness.
• Cumin: This spice elevates the flavors with its warm earthiness; don’t skip it!
• Olive Oil: For sautéing the filling mixture; choose extra virgin for added flavor.

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

How to Make Cheesy Chicken and Corn Stuffed Poblano Peppers

Follow these simple steps to prepare this delicious Cheesy Chicken and Corn Stuffed Poblano Peppers:

Step 1: Preheat Your Oven

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

Step 2: Cook the Chicken

In a skillet over medium heat, drizzle some olive oil and add diced boneless chicken breasts. Season them with salt, pepper, cumin, and minced garlic. Cook until golden brown and cooked through—about 5-7 minutes should do the trick.

Step 3: Prepare Your Filling

Once the chicken is cooked, add diced onions and corn to the skillet. Sauté everything together until the onion becomes translucent—around another three minutes should suffice. Remove from heat and mix in half of your shredded cheese.

Step 4: Stuff Those Peppers

Carefully slice each poblano pepper in half lengthwise without completely cutting through—think of it as giving them a gentle hug! Remove seeds (unless you’re feeling adventurous) then stuff each half generously with your cheesy chicken filling.

Step 5: Top it Off

Place all stuffed peppers in your prepared baking dish and sprinkle remaining shredded cheese over each one like you’re icing cupcakes — no pressure!

Step 6: Bake to Perfection

Pop those beauties into the oven for about 20-25 minutes or until they’re bubbly and golden brown on top. Let them cool slightly before serving—you don’t want to burn off your taste buds!

Transfer to plates and drizzle with sauce for the perfect finishing touch.

And there you have it! A dish that brings together flavor, color, and comfort all in one delightful package! Now go ahead—make this Cheesy Chicken and Corn Stuffed Poblano Peppers tonight! You’ll be amazed at how quickly they’ll disappear around family or friends alike—or maybe just between you and Netflix!

Perfecting Cheesy Chicken and Corn Stuffed Poblano Peppers Cooking Process

Start by searing the chicken until golden brown, then set it aside. While that’s happening, cook the corn and prepare the cheese mixture. Lastly, stuff those beautiful poblano peppers and bake them to cheesy perfection.

Add Your Touch to Cheesy Chicken and Corn Stuffed Poblano Peppers

Feel free to swap out the chicken for turkey or even a plant-based protein. Add spices like cumin or chili powder for a kick, or toss in some black beans for extra fiber.

Storing & Reheating Cheesy Chicken and Corn Stuffed Poblano Peppers

Store leftover stuffed peppers in an airtight container in the fridge for up to three days. To reheat, pop them in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.

Sometimes I whip up these cheesy stuffed beauties when friends come over, and their oohs and aahs always remind me of how special sharing food can be!

FAQs About Cheesy Chicken and Corn Stuffed Poblano Peppers

What is Cheesy Chicken and Corn Stuffed Poblano Peppers?

Cheesy Chicken and Corn Stuffed Poblano Peppers are a delicious dish featuring roasted poblano peppers filled with a savory mixture of shredded chicken, sweet corn, and plenty of cheese. This recipe combines the smoky flavor of the peppers with the creaminess of the cheese, making it a delightful meal. The stuffed peppers are baked until golden brown, creating a warm and comforting dish that can be served as an appetizer or main course.

How do you make Cheesy Chicken and Corn Stuffed Poblano Peppers?

To make Cheesy Chicken and Corn Stuffed Poblano Peppers, start by roasting the poblano peppers until they are tender. Prepare the stuffing by mixing cooked shredded chicken, corn, cream cheese, and shredded cheese in a bowl. tender grilled BBQ chicken Spoon this mixture into the roasted peppers and top them with more cheese. Bake the stuffed peppers in the oven until they are bubbly and golden. Serve hot for a satisfying meal.

Can I use other types of peppers for this recipe?

Yes, you can use other types of peppers for this recipe if you prefer a different flavor or spice level. Bell peppers work well for a milder option, while jalapeños can add some heat. Just keep in mind that cooking times may vary based on the type of pepper used, so adjust accordingly to ensure they are fully cooked and tender.

What sides pair well with Cheesy Chicken and Corn Stuffed Poblano Peppers?

Cheesy Chicken and Corn Stuffed Poblano Peppers pair beautifully with various sides. A light salad with fresh greens helps balance the richness of the stuffed peppers. Additionally, serving them with rice or quinoa provides a hearty accompaniment. refreshing pineapple salsa For those who enjoy a bit of heat, consider offering salsa or guacamole on the side to enhance the flavors further.

Conclusion for Cheesy Chicken and Corn Stuffed Poblano Peppers

In conclusion, Cheesy Chicken and Corn Stuffed Poblano Peppers offer a perfect blend of flavors that is both comforting and satisfying. This dish is easy to prepare, making it ideal for family dinners or gatherings. With its creamy filling and smoky pepper flavor, it’s sure to become a favorite in your household. Enjoy these stuffed peppers hot from the oven for an unforgettable meal experience!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Cheesy Chicken and Corn Stuffed Poblano Peppers

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Hannah Reed
• Total Time: 40 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Cheesy Chicken and Corn Stuffed Poblano Peppers are a vibrant dish that combines succulent chicken, sweet corn, and melted cheese stuffed into tender poblano peppers. Baked to perfection, these colorful peppers make for a satisfying meal that is both comforting and easy to prepare. Ideal for any occasion—from family dinners to casual get-togethers—this dish promises a burst of flavor with every bite.

---

Ingredients

Scale 1x2x3x

• 3 boneless, skinless chicken breasts (about 1 lb)
• 2 cloves fresh garlic (minced)
• 4 medium poblano peppers
• 1 cup sweet corn (fresh or frozen)
• 1.5 cups shredded cheese (cheddar and Monterey Jack blend)
• 1 medium onion (diced)
• 1 tsp ground cumin
• 2 tbsp olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
2. In a skillet over medium heat, heat olive oil and cook diced chicken seasoned with salt, pepper, minced garlic, and cumin until golden brown (about 5-7 minutes).
3. Stir in diced onions and corn; sauté until onions are translucent (about 3 minutes). Remove from heat and mix in half of the shredded cheese.
4. Halve each poblano pepper lengthwise and remove seeds. Stuff each half generously with the chicken mixture.
5. Place stuffed peppers in the baking dish and top with remaining cheese.
6. Bake for 20-25 minutes until bubbly and golden brown. Let cool slightly before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed pepper (180g)
• Calories: 380
• Sugar: 3g
• Sodium: 710mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 85mg