These cheesy chicken and corn stuffed poblano peppers are a delicious and satisfying meal, perfect for a weeknight dinner or a special gathering. The mild heat of the poblanos pairs beautifully with the creamy, cheesy filling, making each bite an explosion of flavor. This dish is easy to prepare and packed with protein, making it a wholesome and comforting option for any occasion.

Why You’ll Love This Recipe

Combines smoky, roasted poblano peppers with a creamy, cheesy chicken filling
A great way to enjoy Mexican-inspired flavors at home
Easy to customize with different ingredients
Perfect for meal prep and reheats well
A balanced meal with protein, veggies, and plenty of flavor

Ingredients

Cheesy Chicken and Corn Stuffed Poblano Peppers

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Poblano peppers
Cooked shredded chicken
Corn kernels (fresh, canned, or frozen)
Cream cheese
Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
Garlic powder
Onion powder
Cumin
Chili powder
Salt and pepper
Olive oil
Fresh cilantro (optional, for garnish)
Lime wedges (for serving)

Directions

Preheat your oven to 375°F.
Roast the poblano peppers by placing them on a baking sheet and broiling for 5-7 minutes per side until the skin is blistered. Remove from the oven, place in a bowl, and cover with plastic wrap for 10 minutes to steam. Then, peel off the skin and carefully cut a slit down the middle of each pepper to remove the seeds.
In a mixing bowl, combine shredded chicken, corn, cream cheese, shredded cheese, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Mix until well combined.
Stuff each poblano pepper with the cheesy chicken mixture and place them in a baking dish.
Drizzle with olive oil and bake for 20 minutes or until heated through and the cheese is melted.
Garnish with fresh cilantro and serve with lime wedges.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Vegetarian Option: Replace the chicken with black beans or quinoa for a meat-free version.
Spicy Kick: Add diced jalapeños or a dash of hot sauce to the filling.
Extra Creaminess: Stir in a dollop of sour cream or Greek yogurt for a creamier texture.
Taco-Style: Serve the stuffed poblanos with warm tortillas on the side for a fun taco twist.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F for 10-15 minutes or microwave in 30-second intervals until warmed through.
Freezing: Freeze stuffed peppers in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

How spicy are poblano peppers?

Poblanos are mild peppers, but roasting them can bring out a slightly smoky and spicy flavor. If you prefer a milder taste, you can use bell peppers instead.

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is a great time-saver and works perfectly in this dish.

What cheese works best for the filling?

A mix of Monterey Jack and cheddar gives a great balance of flavor and meltiness.

Can I make this recipe ahead of time?

Yes, you can assemble the stuffed peppers a day ahead and store them in the fridge before baking.

Do I have to roast the poblanos?

Roasting enhances their flavor and makes them easier to peel, but you can skip this step if you prefer a firmer texture.

Can I add other vegetables?

Absolutely! Diced bell peppers, spinach, or mushrooms would make great additions.

What should I serve with these stuffed peppers?

They pair well with rice, a side salad, or a simple guacamole.

Can I make this dairy-free?

Yes, use dairy-free cheese and a plant-based cream cheese alternative.

Are poblano peppers healthier than bell peppers?

Poblano peppers are lower in carbs and slightly higher in fiber compared to bell peppers, making them a great option for low-carb diets.

How do I prevent the peppers from tearing when stuffing them?

Be gentle when removing the seeds and stuffing the peppers. If they tear slightly, the filling will still hold everything together when baked.

Conclusion

Cheesy chicken and corn stuffed poblano peppers are a flavorful, satisfying, and easy-to-make meal that brings bold, comforting flavors to your table. Whether you customize it with different ingredients or keep it classic, this dish is sure to become a household favorite. Give it a try and enjoy the delicious combination of smoky poblanos and creamy, cheesy filling!