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–+ servings

Cheesy Chicken and Corn Stuffed Poblano Peppers

Deliciously stuffed poblano peppers filled with cheesy chicken and corn, perfect for a hearty meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Poblano Peppers
  • 4 pieces Poblano Peppers Halved and seeded
Filling
  • 2 cups Cooked Chicken Shredded
  • 1 cup Corn Canned or frozen
  • 1 cup Cream Cheese Softened
  • 1 cup Shredded Cheese Cheddar or Monterey Jack
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • 0.5 teaspoon Black Pepper
Topping
  • 0.5 cup Shredded Cheese For topping
  • 2 tablespoons Fresh Cilantro Chopped, for garnish

Method
 

Prepare the Peppers
  1. Preheat the oven to 375°F (190°C). Halve the poblano peppers and remove the seeds.
Make the Filling
  1. In a skillet over medium heat, combine the shredded chicken, corn, cream cheese, shredded cheese, garlic powder, onion powder, cumin, salt, and black pepper. Stir until well mixed and heated through.
Stuff the Peppers
  1. Spoon the filling into each halved poblano pepper and place them in a baking dish.
Bake
  1. Top each pepper with additional shredded cheese. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is bubbly.
Serve
  1. Remove from the oven, garnish with chopped cilantro, and serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 80mgCalcium: 300mgIron: 2mg

Notes

For added flavor, you can include diced tomatoes or jalapeños in the filling.

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