Description
These Cheesy Chicken and Corn Stuffed Poblano Peppers are packed with shredded chicken, sweet corn, creamy cheese, and warm spices, all baked to perfection in smoky poblano peppers. They make a great weeknight dinner with a Tex-Mex twist!
Ingredients
Units
Scale
For the Peppers:
- 4 large poblano peppers
- 1 tbsp olive oil
For the Filling:
- 2 cups cooked, shredded chicken (rotisserie works great!)
- 1 cup sweet corn (fresh, canned, or frozen)
- 1/2 cup black beans, drained and rinsed (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup sour cream (or Greek yogurt)
- 1 1/2 cups shredded Mexican cheese blend (divided)
- 1/4 cup fresh cilantro, chopped
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Optional Toppings:
- Diced tomatoes
- Sliced avocado
- Fresh cilantro
- Lime wedges
Instructions
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Roast the Poblano Peppers:
- Preheat oven to 400°F (200°C).
- Place the poblano peppers on a baking sheet and rub with olive oil.
- Roast for 10-12 minutes, turning halfway through, until the skins blister.
- Remove from oven, let cool slightly, then carefully slice each pepper down the center and remove the seeds.
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Prepare the Filling:
- In a skillet over medium heat, sauté the onion for 3-4 minutes until soft.
- Add garlic, cumin, chili powder, smoked paprika, salt, and pepper. Stir and cook for another 30 seconds.
- Mix in shredded chicken, corn, and black beans. Cook for 2-3 minutes.
- Remove from heat and stir in sour cream, 1 cup of shredded cheese, and fresh cilantro.
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Stuff and Bake the Peppers:
- Carefully stuff each poblano with the chicken mixture and place them back on the baking sheet.
- Sprinkle the remaining ½ cup of shredded cheese on top.
- Bake for another 10 minutes, or until the cheese is melted and bubbly.
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Serve:
- Garnish with diced tomatoes, sliced avocado, or extra cilantro.
- Serve hot with lime wedges on the side.
Notes
- For extra spice, add diced jalapeños to the filling.
- Swap out poblano peppers for bell peppers if you prefer a milder flavor.
- Serve with Mexican rice or a simple side salad for a complete meal.