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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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