Description
Delicious stuffed poblano peppers filled with shredded chicken, corn, and cheese.
Ingredients
Scale
- 4 large poblano peppers
- 3 boneless chicken breasts (about 1 lb)
- 1 cup corn kernels (fresh or frozen)
- 8 oz cream cheese
- 1 cup shredded cheese blend (cheddar & Monterey Jack)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt and pepper to taste
- Olive oil for cooking
- Sour cream for serving (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Halve poblano peppers lengthwise and remove seeds.
- Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper, then sauté until golden brown and cooked through (6-8 minutes per side). Let cool, then shred using forks.
- In a bowl, mix shredded chicken with corn, cream cheese, half of the shredded cheese, garlic powder, cumin, and chili powder until well combined.
- Generously stuff each pepper with the chicken mixture and place in a baking dish lined with parchment paper.
- Cover with foil and bake for 25 minutes.
- Remove foil, add remaining cheese on top, and bake uncovered for an additional 10-15 minutes until melted.
- Serve hot with a dollop of sour cream if desired.
Notes
- This recipe is great for meal prep and can be frozen before baking.
- Feel free to add other ingredients like black beans or spices to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg