Description
Cheesy Chicken and Corn Stuffed Poblano Peppers are a delectable fusion of creamy cheese, succulent chicken, and sweet corn, perfect for impressing at dinner or gatherings.
Ingredients
Scale
- 4 large poblano peppers
- 2 cups cooked shredded chicken
- 1 cup corn kernels (fresh or frozen)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 tsp cumin
- 1 tsp chili powder
- 3 green onions, chopped
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Slice each poblano pepper in half lengthwise and remove the seeds.
- In a bowl, combine shredded chicken, corn, cream cheese, cheddar cheese, cumin, chili powder, and green onions until well mixed.
- Generously fill each halved pepper with the filling.
- Place the stuffed peppers on a parchment-lined baking sheet; drizzle lightly with olive oil.
- Bake for 25-30 minutes until golden brown and bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed poblano pepper (180g)
- Calories: 300
- Sugar: 3g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg