Hey y’all! If you’re on the hunt for a dish that combines bold flavors with creamy textures, look no further than our Cheesy Chicken and Corn Stuffed Poblano Peppers. This recipe is a delightful mix of savory, cheesy, and spicy, making it perfect for everything from casual weeknight dinners to festive gatherings. Trust me, once you take a bite, you’ll be hooked. Let’s get cooking!
Why You’ll Love This
- Quick and simple to prepare, perfect for busy weeknights.
- Rich in flavor with a delightful blend of spicy and creamy.
- Versatile enough to serve as a main or side dish.
- Nutritious, packed with protein and vegetables.
- Kid-friendly and a great way to introduce spicier flavors.
Ingredients
- 4 large poblano peppers
- 2 cups cooked chicken, shredded
- 1 cup corn kernels, fresh or frozen
- 1 cup shredded cheddar cheese
- 1 cup Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1 tsp cumin powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Directions
Prepare the Poblano Peppers
Preheat your oven to 375°F (190°C). Slice the poblanos in half lengthwise and remove the seeds and membranes. Place them on a baking sheet lined with parchment paper.
Make the Filling
In a large bowl, mix the shredded chicken, corn, cheddar cheese, Monterey Jack cheese, sour cream, cilantro, cumin, salt, and black pepper until well combined.
Stuff the Peppers
Spoon the chicken and corn mixture into each poblano half, pressing gently to pack the filling. Top with additional cheese if desired.
Bake
Bake in the preheated oven for 25-30 minutes or until the peppers are tender and the cheese is bubbly and golden brown.
Notes
- For a smoky flavor, roast the poblano peppers before stuffing. Learn how here.
- Use rotisserie chicken as a time-saver for the shredded chicken.
- Adjust the spice level by adding jalapeño or omitting cumin.
Variations
- Vegetarian Version: Swap chicken for black beans and add diced bell peppers.
- Seafood Twist: Replace chicken with cooked shrimp for a coastal flair.
- Mexican Blend: Use a Mexican cheese blend and add a dash of hot sauce.
Required Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through.
Suggested Pairings
Serve these stuffed peppers with a side of Mexican rice or a fresh green salad for a complete meal.
Pro Tips
- Char the peppers over an open flame before baking for extra depth of flavor. Check out this guide on charring peppers.
- For a creamier filling, blend some of the cheese into the sour cream before mixing.
- Let the stuffed peppers rest for a few minutes after baking to set the filling.
FAQ
- Can I freeze stuffed poblano peppers?
Yes, freeze them before baking. Thaw in the refrigerator before baking as usual. - Are poblano peppers spicy?
Poblano peppers are mild, but roasting can enhance their flavor. - Can I make these peppers ahead of time?
Yes, prep them a day in advance and bake just before serving for best results.