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.
Ingredients
Main Filling:
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4 large poblano peppers
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2 cups (280 g) cooked, shredded chicken
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1 cup (170 g) corn kernels (fresh, frozen, or canned)
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1 cup (115 g) shredded mozzarella
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½ cup (60 g) shredded cheddar or pepper jack cheese
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 can (4 oz / 113 g) diced green chilies
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½ cup (120 ml) taco or enchilada sauce
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¼ cup (10 g) chopped fresh cilantro
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1 tbsp oil (for sautéing)
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Salt and pepper, to taste
Toppings (optional):
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Extra shredded cheese for topping
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Sour cream, guacamole, chopped cilantro (for garnish)
Instructions
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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.
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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.
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Stuff the Peppers: Fill each pepper with the mixture. Place them in a baking dish. Top with extra cheese.
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Bake: Bake at 375°F (190°C) for 25–30 minutes until the peppers are tender and cheese is bubbly.
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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