Irresistible Cheesy Chicken and Corn Stuffed Poblano Peppers Recipe

Poblano peppers create a delightful canvas for this cheesy chicken and corn stuffed culinary adventure.

Vibrant ingredients dance together, promising a burst of southwestern flavors in every bite.

Crisp corn kernels and tender chicken meld seamlessly with melted cheese inside these roasted green peppers.

Subtle heat from the poblano adds a gentle kick that tingles your taste buds.

Weeknight dinners demand something extraordinary, and these stuffed peppers deliver maximum satisfaction with minimal effort.

Comfort meets excitement on a single plate, inviting you to savor each delectable morsel.

You’ll want to bookmark this recipe for your next flavor-packed meal.

Pro Tips to Keep Filling Flavorful and Balanced

• Roast Peppers Perfectly: Ensure even charring by rotating poblano peppers midway through roasting, creating a smoky flavor and soft texture that enhances the overall dish.
• Customize Filling Flexibility: Swap chicken with black beans, tofu, or ground turkey to accommodate different dietary preferences while maintaining the recipe's delicious core.
• Control Spice Level: Adjust heat by using mild or spicy salsa, and modify chili powder quantity to suit individual taste preferences without compromising the dish's core flavors.
• Prep Ahead Strategy: Prepare filling and roast peppers in advance, then assemble and bake just before serving to save time and reduce day-of cooking stress.
• Cheese Melting Technique: Use a mix of melting cheeses like monterey jack and cheddar for a gooey, rich topping that creates a golden, appetizing crust on the stuffed peppers.

Storing and Reheating Stuffed Poblano Peppers Correctly

• Store leftover stuffed poblano peppers in an airtight container for up to 3-4 days in the refrigerator. Separate layers with parchment paper to prevent sticking.
• Warm peppers at 350F for 10-15 minutes to maintain crispy texture and prevent sogginess. Cover with aluminum foil to prevent cheese from burning.
• Quickly reheat individual portions for 1-2 minutes on medium power. Add a splash of water to keep peppers moist and prevent drying out.
• Wrap cooled peppers tightly in plastic wrap, then place in freezer-safe containers. Freeze for up to 2 months. Thaw overnight in refrigerator before reheating.

Pairing Suggestions for Stuffed Pepper Meals

• Bright, zesty margaritas with lime and tequila cut through the rich, cheesy poblano peppers, refreshing the palate with every sip.
• A tangy, crunchy coleslaw with cilantro and lime dressing provides a cool, light contrast to the warm, hearty stuffed peppers.
• A protein-packed side with fresh tomatoes, red onions, and a light vinaigrette balances the creamy, spicy flavors of the stuffed peppers.
• Fluffy, herbaceous rice with a bright citrus kick perfectly supports the robust chicken and corn filling, creating a complete meal.

Switch Up the Stuffing with These Variations

• Vegetarian Poblano Stuffers: Replace chicken with crumbled tofu, tempeh, or a plant-based meat alternative for a meatless version that maintains protein content and flavor profile.
• Keto-Friendly Peppers: Swap corn and black beans with cauliflower rice, increase cheese quantity, and use low-carb salsa to create a ketogenic-friendly stuffed pepper option.
• Spicy Southwest Remix: Add diced jalapeños, increase chili powder, incorporate chipotle peppers in adobo sauce, and use pepper jack cheese for a fiery, intense flavor experience.
• Gluten-Free Comfort Meal: Confirm all ingredients are certified gluten-free, particularly salsa and spice blends, ensuring safe consumption for those with gluten sensitivities.

FAQs on Chicken and Corn Stuffed Peppers

• Are poblano peppers spicy?

Poblano peppers are generally mild with a light, earthy heat. They range from 1,000 to 2,000 Scoville units, which means they’re much less spicy compared to jalapeños or habaneros.

• Can I use frozen corn for this recipe?

Yes, absolutely! Thaw and drain frozen corn before adding it to the filling to prevent excess moisture. Fresh or canned corn also work perfectly fine in this recipe.

• How do I remove seeds from poblano peppers safely?

After roasting, let peppers cool slightly. Cut a slit down the center and gently scrape out seeds using a spoon. Wear gloves if you have sensitive skin to prevent irritation.

• What protein alternatives can I use instead of chicken?

Shredded turkey, ground beef, black beans, or tofu are excellent protein substitutes. Ensure the alternative is well-seasoned to maintain the dish’s rich flavor profile.

Why Stuffed Poblano Peppers Are Full of Flavor

• Perfect for busy families, this recipe transforms simple ingredients into a mouthwatering meal in just 45 minutes, making dinner stress-free and delicious.
• Swap chicken for black beans, add different cheeses, or include your favorite spices to create a personalized dish that suits every taste preference and dietary need.
• Packed with protein from chicken, fiber-rich beans and corn, and vitamin-loaded poblano peppers, this recipe delivers a balanced and satisfying meal that feels indulgent yet wholesome.
• Impressive enough for gatherings yet easy to prepare, these stuffed peppers become a crowd-pleasing centerpiece that looks gourmet but requires minimal culinary skills to create.

What You’ll Need for Chicken and Corn Stuffed Peppers

Main Ingredients:

Peppers and Protein: .

• Poblano Peppers: Large, mild chili peppers with a rich, slightly smoky flavor perfect for stuffing.
• Shredded Chicken: Tender protein base that provides hearty substance to the filling.

• Corn, Black Beans: Sweet corn and hearty beans add texture and nutritional balance to the stuffing.
• Cheese: Sharp, melty cheese creates creamy binding and rich flavor throughout the dish.

• Salsa, Sour Cream: Tangy ingredients that add moisture and complex flavor to the chicken mixture.
• Cumin, Chili Powder, Garlic Powder, Onion Powder: Warm spices that create depth and traditional Mexican-inspired taste.

• Fresh Cilantro, Green Onions: Bright herbs that provide fresh garnish and additional flavor complexity.
• Extra Sour Cream or Crema: Cooling, creamy topping that complements the spicy and rich stuffed peppers.

• Olive Oil, Salt, Pepper: Basic seasonings that enhance overall dish flavor and help with pepper roasting.

How to Stuff and Roast Poblano Peppers with Ease

Step 1: Fire Up the Oven

Crank the oven to a toasty 425F (220C). Grab a baking sheet and line it with parchment paper or give it a quick spray of cooking oil.

Step 2: Transform Poblano Peppers

Massage poblano peppers with olive oil and a sprinkle of salt. Lay them on the baking sheet and slide into the oven. Roast for 15-20 minutes, flipping midway. You’re looking for charred skin and tender peppers.

Step 3: Craft the Flavor-Packed Filling

• Shredded chicken
• Sweet corn kernels
• Black beans
• Shredded cheese
• Zesty salsa
• Creamy sour cream
• Cumin
• Chili powder
• Garlic powder
• Onion powder
• Salt
• Pepper

Mix everything until it’s perfectly combined and bursting with flavor.

Step 4: Stuff with Deliciousness

Once the poblanos are cool enough to handle, slice a gentle opening down the center and remove the seeds. Generously fill each pepper with the mouthwatering chicken and corn mixture.

Step 5: Bake to Cheesy Perfection

Place the stuffed peppers in a baking dish. Sprinkle an extra handful of cheese on top. Bake for 15 minutes until the cheese is melted and irresistibly bubbly.

Step 6: Serve and Celebrate

• Fresh cilantro
• Chopped green onions
• A drizzle of sour cream or crema

Serve piping hot alongside fluffy rice or a crisp salad.

Cheesy Chicken and Corn Stuffed Poblano Peppers Recipe

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4.6 from 14 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Mexican-inspired cheesy chicken and corn stuffed poblano peppers bring bold southwestern flavors to your dinner table. Roasted poblanos cradle a hearty filling of tender chicken, sweet corn, and melted cheese, creating a satisfying meal that sparks culinary excitement.

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Ingredients

Scale 1x2x3x

Peppers:

• 4 large poblano peppers
• 1 tablespoon (15 milliliters) olive oil
• ½ teaspoon (2.5 grams) salt

Filling Proteins and Vegetables:

• 2 cups cooked, shredded chicken
• 1 cup cooked corn kernels
• 1 cup black beans, drained and rinsed
• ½ cup salsa

Cheese and Dairy:

• 1 cup shredded Mexican blend or cheddar cheese, plus extra for topping
• ¼ cup sour cream or Greek yogurt

Seasonings:

• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Garnish:

• Fresh chopped cilantro
• Sliced green onions
• Sour cream or crema (optional)

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Instructions

1. Prepare a baking sheet with parchment paper or a light grease coating. Heat the oven to a precise 425F (220C), creating an optimal roasting environment.
2. Massage poblano peppers with olive oil and a sprinkle of salt. Position them on the prepared baking sheet, rotating midway through a 15-20 minute roasting process until their skin develops a charred exterior and peppers become tender.
3. Combine shredded chicken, corn, black beans, cheese, salsa, sour cream, and a medley of spices – cumin, chili powder, garlic powder, onion powder, salt, and pepper – in a spacious mixing bowl. Blend thoroughly to ensure uniform flavor distribution.
4. Once poblanos have cooled sufficiently, delicately slice a central opening, meticulously removing seeds. Generously fill each pepper with the prepared chicken and corn mixture, ensuring complete and even coverage.
5. Transfer stuffed peppers to a baking dish, crown with an additional layer of shredded cheese. Slide into the preheated oven and bake for 15 minutes, waiting until the cheese transforms into a molten, golden blanket.
6. Elevate the dish’s visual appeal and flavor profile by garnishing with fresh cilantro, green onions, and a graceful drizzle of sour cream or crema. Serve immediately, accompanied by fluffy rice or a crisp salad.

Notes

• Char poblano peppers carefully for a smoky flavor that adds depth to the dish, ensuring even roasting by turning them midway through cooking.
• Customize the filling by swapping chicken with black beans or tofu for a vegetarian version, or using different types of cheese like pepper jack for extra kick.
• Control spice levels by removing pepper seeds completely or selecting milder salsa varieties, making the recipe adaptable for sensitive palates.
• Prep peppers ahead of time by roasting and storing them in the refrigerator, which can cut down on day-of cooking time and make meal assembly faster.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 295
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 7 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 6 g
• Protein: 26 g
• Cholesterol: 90 mg