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
- 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
Instructions
- Preheat oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- 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).
- 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.
- Halve each poblano pepper lengthwise and remove seeds. Stuff each half generously with the chicken mixture.
- Place stuffed peppers in the baking dish and top with remaining cheese.
- 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