Description
These creamy, cheesy chicken and corn-stuffed poblano peppers are the perfect comfort food with a Mexican twist. Roasted poblanos are filled with a rich mixture of tender chicken, sweet corn, and melty cheese, making them ideal for cozy dinners, meal prep, or family gatherings.
Ingredients
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4–6 large poblano peppers
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2 cups cooked chicken (shredded or diced; rotisserie or grilled)
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1 cup corn kernels (fresh, canned, or frozen)
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4 oz cream cheese (softened)
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1 cup shredded cheddar cheese
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½ cup shredded Monterey Jack cheese
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1 tsp cumin
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½ tsp chili powder
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Juice of 1 lime
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Salt and pepper to taste
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Fresh cilantro (for garnish, optional)
Instructions
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Preheat and roast peppers: Preheat the oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast for 15–20 minutes until the skins blister. Remove and cover with plastic wrap in a bowl for 10 minutes to steam. Peel off the skins.
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Prepare the filling: In a large bowl, mix shredded chicken, corn, cream cheese, cheddar, Monterey Jack, cumin, chili powder, lime juice, salt, and pepper. Stir until well combined.
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Stuff the peppers: Slice the roasted poblanos lengthwise, remove seeds and membranes. Spoon filling into each pepper half.
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Bake: Place stuffed peppers in a baking dish. Sprinkle extra cheese on top. Bake at 375°F (190°C) for 20–25 minutes, until hot and bubbly.
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Serve: Garnish with chopped cilantro and serve warm.
Notes
Use pre-cooked rotisserie chicken for faster prep.
Add diced jalapeños or chipotle for extra spice.
Vegetarian option: Replace chicken with black beans or quinoa.
Great for meal prep and freezing—reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican