Cheesy Chicken and Corn Stuffed Poblano Peppers

 Introduction

Cheesy Chicken and Corn Stuffed Poblano Peppers are the perfect balance of hearty, savory, and spicy. With a rich, cheesy filling nestled inside mild poblano peppers, this dish offers a satisfying experience. Whether you’re looking to spice up a weeknight meal or impress your guests at a dinner party, these stuffed peppers are sure to stand out. They combine the mild heat of poblanos with tender chicken, sweet corn, and melted cheese, making each bite delicious and comforting.

But what makes this dish truly special is how versatile it is. It can easily be adjusted to suit your dietary preferences. Want to make it a bit lighter? Go for a leaner chicken or substitute the cheese with a dairy-free option. Looking to heat things? Add a few extra chilies or swap out the poblano for a spicier pepper. There are endless ways to customize it.

In this guide, we’ll walk you through every step, from choosing the right ingredients to stuffing and baking the peppers to perfection. By the end, you’ll be ready to create this mouthwatering dish in your kitchen. Let’s dive into the details of how to make the best Cheesy Chicken and Stuffed Poblano Peppers!

 Ingredients

Main Components

The beauty of Cheesy Chicken and Corn Stuffed Poblano Peppers lies in the simplicity of its ingredients. Here’s what you’ll need to make this dish:

Poblano Peppers

Poblano peppers are the stars of this recipe. Known for their mild heat and earthy flavor, they are perfect for stuffing. They have a slightly smoky taste that complements the other ingredients beautifully. While you could use bell peppers as a substitute, poblanos add a richer depth of flavor that’s hard to beat.

Chicken

For this recipe, you’ll need cooked, shredded chicken. You can use leftover chicken or quickly cook some chicken breasts or thighs. The chicken adds a wonderful protein-packed element to the dish, making it filling and satisfying.

Corn

Corn provides a subtle sweetness and a nice texture that balances out the savory filling. You can use fresh, frozen, or even canned corn—just make sure to drain it well if using canned.

Cheese

Cheese is essential in this recipe. A blend of mozzarella, cheddar, or pepper jack is ideal, as it melts beautifully and brings richness to the filling. Feel free to experiment with different cheese combinations to suit your taste.

Supporting Ingredients

In addition to the main components, you’ll also need a few supporting ingredients to elevate the flavor of the filling:

Onions and Garlic

Onions and garlic create a savory base that adds depth to the dish. Sautéing them until soft will bring out their natural sweetness, which perfectly complements the other ingredients.

Diced Green Chilies

These chilies add a mild heat to the dish without overpowering the other flavors. You can find them canned or fresh at most grocery stores.

Taco or Enchilada Sauce

A little taco or enchilada sauce brings an extra layer of flavor to the filling. It adds a tangy kick and keeps everything moist while baking.

Cilantro

Cilantro is the perfect garnish to finish the dish. It adds a fresh, herby note that balances out the richness of the cheese and chicken.

Now that you know what ingredients you’ll need, you’re one step closer to creating a meal that will satisfy your taste buds and leave everyone asking for seconds. Stay tuned for the next part, where we’ll dive into the preparation process!

Ingredients

Main Components

This dish is simple but so flavorful. Here are the main ingredients you’ll need:

Poblano Peppers

Poblano peppers are mild and smoky. They are the perfect choice for stuffing. While you can use bell peppers instead, poblanos add a unique flavor to the dish.

Chicken

Use cooked, shredded chicken for the filling. You can easily use leftover chicken or cook fresh chicken breasts or thighs. This adds protein and makes the meal filling.

Corn

Corn adds a sweet touch and a nice crunch. You can use fresh, frozen, or canned corn. If using canned, be sure to drain it well.

Cheese

Cheese brings richness to the dish. A mix of mozzarella and cheddar is great, but you can also add pepper jack for a bit of spice. The cheese melts perfectly and makes the filling creamy.

Supporting Ingredients

These ingredients will bring extra flavor to the filling:

Onions and Garlic

Onions and garlic are key for building flavor. Sauté them until soft to bring out their sweetness.

Diced Green Chilies

Green chilies add a mild heat to the dish. You can use fresh or canned ones, depending on what you have on hand.

Taco or Enchilada Sauce

A bit of taco or enchilada sauce adds zest and moisture to the filling. It keeps everything from drying out while baking.

Cilantro

Fresh cilantro is a great garnish. It adds a fresh, herby taste that brightens up the whole dish.

Now that we know what ingredients to gather, we can move on to the next part. In the next section, we’ll explain how to prepare everything for cooking.

Preparation

Preparing the Poblano Peppers

Before stuffing, the poblano peppers need some prep work.

Roasting the Peppers

Start by roasting the poblanos. This will bring out their smoky flavor. Place them on a baking sheet and roast them in the oven at 400°F (200°C) for about 15 minutes. Turn them halfway through to ensure they roast evenly. When they’re done, the skin will blister and darken.

Peeling and Seeding

Once roasted, let the peppers cool for a few minutes. Then, gently peel off the skin. It should come off easily. Cut a small slit along the side and remove the seeds. Be careful not to tear the peppers.

Preparing the Filling

Next, it’s time to make the delicious filling!

Cooking the Chicken Mixture

In a pan, heat some oil and sauté the onions and garlic until soft. Then, add the chicken, corn, and diced green chilies. Stir everything together. Add taco or enchilada sauce to moisten the mixture. Finally, mix in the cheese and cilantro. Let the cheese melt into the filling.

Seasoning

Taste the filling and adjust the seasonings. Add salt, pepper, or extra sauce to taste. This is where you can customize the flavor.

Now the peppers and filling are ready! In the next section, we’ll go over how to stuff and bake the peppers to perfection.

Stuffing and Baking

Stuffing the Peppers

Now it’s time to fill the peppers.

Filling the Peppers

Take each poblano pepper and gently stuff it with the chicken and corn mixture. Make sure to pack the filling inside, but don’t tear the peppers. Top each stuffed pepper with some extra cheese for a cheesy, golden finish.

Baking the Peppers

Baking Time and Temperature

Place the stuffed peppers on a baking sheet. Bake at 375°F (190°C) for about 25-30 minutes. The peppers should be tender, and the cheese on top will be melted and bubbly.

Serving Suggestions

Once baked, take the peppers out of the oven. You can serve them as they are or add a dollop of sour cream or guacamole on top. Pair with a side of Mexican rice or a fresh salad for a complete meal.

Now your Cheesy Chicken and Corn Stuffed Poblano Peppers are ready to enjoy! In the next section, we’ll go over some fun ways to change up the recipe and make it your own.

Variations and Tips

Ingredient Substitutions

You can easily change things up based on what you have or your taste.

Meat Alternatives

If you prefer, you can use ground turkey or beef instead of chicken. For a plant-based option, try using beans, tofu, or quinoa.

Cheese Options

You can swap mozzarella for a different cheese like gouda or Monterey Jack. If you want a spicier dish, try pepper jack cheese.

Vegetarian Option

To make a vegetarian version, skip the chicken and fill the peppers with beans, rice, or a mixture of vegetables.

Flavor Enhancements

Want to add more flavor? Here are a few easy tips:

Adjusting the Spice Level

If you like it spicier, add jalapeños to the filling. You can also sprinkle chili powder or cayenne pepper for extra heat.

Extra Ingredients

For more texture, try adding black beans, diced tomatoes, or even rice to the filling. These additions will make the dish heartier.

With these tips, you can easily make this dish suit your preferences. Next, let’s look at the nutritional info to help you understand the health benefits of this recipe.

Nutritional Information

Caloric and Macronutrient Breakdown

This dish is not only tasty but also filling. Here’s an estimate of the nutrition per serving:

• Calories: Around 350-400 calories

• Protein: 25-30 grams

• Fat: 18-22 grams

• Carbohydrates: 30-35 grams

These values can change depending on the ingredients you choose, like the type of cheese or the meat used.

Health Benefits

Lean Protein

The chicken provides lean protein, which helps build and repair muscles. It also keeps you full longer.

Vegetable Content

Poblano peppers and corn add vitamins and fiber to the dish. They help support digestion and overall health.

Diet Customization

You can make this dish fit many diets. For example, use less cheese for a lighter option or choose plant-based ingredients to make it vegan or vegetarian.

Now that you know the nutritional benefits, let’s move on to the frequently asked questions. These will help clear up any doubts you might have.

Frequently Asked Questions (FAQ)

Can I use bell peppers instead of poblano peppers?

Yes, you can use bell peppers. They are sweeter and less spicy than poblanos, but they will still work well.

How can I make this dish spicier?

To make it spicier, you can add jalapeños to the filling. You can also use spicy enchilada sauce or sprinkle chili flakes on top.

Can I prepare these peppers in advance?

Yes, you can prepare them ahead of time. Stuff the peppers and cover them. Store them in the fridge for up to 24 hours. When you’re ready, bake them as usual.

Can I freeze these stuffed peppers?

Yes, you can freeze them. After baking, let the peppers cool. Then, wrap them individually and freeze for up to three months. Reheat them thoroughly before eating.

Now that we’ve answered some common questions, let’s wrap up with a quick conclusion!

Conclusion

Recap of the Dish’s Appeal

Cheesy Chicken and Corn Stuffed Poblano Peppers is a delicious and easy dish. The combination of smoky poblano peppers, tender chicken, sweet corn, and melted cheese makes it a crowd-pleaser. Plus, it’s customizable to suit different tastes and dietary needs.

Encouragement to Experiment

Feel free to try different ingredients to make this dish your own. Whether you want to add more spice, switch up the cheese, or use a different protein, the possibilities are endless. Enjoy making and sharing this tasty dish with family and friends!

Cheesy Chicken and Corn Stuffed Poblano Peppers

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• Author: Amanda Thompson
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Cheesy Chicken and Corn Stuffed Poblano Peppers are a flavorful, satisfying main course made with roasted poblano peppers filled with shredded chicken, sweet corn, and melted cheese. This dish blends smoky heat with creamy, cheesy goodness—perfect for weeknight dinners or festive meals. It’s flexible, easy to make, and can be customized for various dietary needs.

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Ingredients

Scale 1x2x3x

Main Filling:

• 4 large poblano peppers

• 2 cups (280 g) cooked, shredded chicken

• 1 cup (170 g) corn kernels (fresh, frozen, or canned)

• 1 cup (115 g) shredded mozzarella

• ½ cup (60 g) shredded cheddar or pepper jack cheese

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 can (4 oz / 113 g) diced green chilies

• ½ cup (120 ml) taco or enchilada sauce

• ¼ cup (10 g) chopped fresh cilantro

• 1 tbsp oil (for sautéing)

• Salt and pepper, to taste

Toppings (optional):

• Extra shredded cheese for topping

• Sour cream, guacamole, chopped cilantro (for garnish)

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Instructions

1. Roast the Poblanos: Preheat oven to 400°F (200°C). Place poblanos on a baking sheet and roast for 15 minutes, turning once. Let them cool, then peel off the skin, cut a slit in each, and remove the seeds.

2. Prepare the Filling: Heat oil in a pan. Sauté onion and garlic until soft. Add chicken, corn, green chilies, and sauce. Mix well. Stir in shredded cheese and cilantro. Season to taste.

3. Stuff the Peppers: Fill each pepper with the mixture. Place them in a baking dish. Top with extra cheese.

4. Bake: Bake at 375°F (190°C) for 25–30 minutes until the peppers are tender and cheese is bubbly.

5. Serve: Garnish with fresh cilantro or serve with sour cream or guacamole.

Notes

Use gloves when handling roasted peppers to avoid skin irritation.

Add jalapeños or chili flakes for extra heat.

Swap chicken with tofu, black beans, or quinoa for a vegetarian version.

These can be prepped a day ahead and baked just before serving.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-Inspired