Chicken and Corn Stuffed Poblano Peppers

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Chicken and Corn Stuffed Poblano Peppers are healthy, light, and packed with mild Tex-Mex flavor.

Chicken and Vegetable Stuffed Poblanos | Bites of Bri

I hope you had a great holiday weekend! It’s hard to believe it’s September. I love fall and I guess I’m starting to come around to the idea that summer is over.

Depending on your location, chances are pretty good that your farmer’s market is overflowing with peppers just like ours. Poblanos are one of my favorite Mexican meals, but often they’re stuffed with tons of cheese and then deep fried. Bummer. No wonder they’re so good!

Chicken and Vegetable Stuffed Poblanos | Bites of Bri

As it turns out, making them at home is super easy, delicious, and a lot more nutritious. Perfect!

Warning: The first time I made these, our poblanos were super spicy! I ate mine thinking it had some heat but poor Ben couldn’t even eat his. If you wanted to feed this meal to kids, I’d recommend using bell peppers just in case. Poblanos are not supposed to be spicy, but you just never know.

Chicken and Vegetable Stuffed Poblanos | Bites of Bri

Broil the poblanos until all sides are charred. Depending on the strength of your broiler, this should take 5-15 minutes.

Chicken and Vegetable Stuffed Poblanos | Bites of Bri   Chicken and Vegetable Stuffed Poblanos | Bites of Bri

Once charred, add the peppers to a bowl and cover with plastic wrap to steam. Once cooled, peel the skin from the peppers. (Note: I wear gloves for this step…I’ve been burned by jalapeno oil before so I play it safe)

Slice a small slit down one side of each pepper and remove all of the seeds. Continue until all of the peppers are ready for stuffing.

Preheat the oven to 350.

Slice the corn from the cob. Add this to a medium bowl. In the interest of keeping things simple, the corn goes in raw. If you wanted to char it with the poblanos, you could do that too. Dice the tomato and scallions and add them to the corn and chicken mixture.

Chicken and Vegetable Stuffed Poblanos | Bites of Bri   Chicken and Vegetable Stuffed Poblanos | Bites of Bri

Shred 1 cup of jack cheese and 1 cup of cheddar cheese. Mix to combine. Reserve half of the cheese combination for topping the peppers. The rest goes into the peppers.

Chicken and Vegetable Stuffed Poblanos | Bites of Bri

Add the jack cheese, feta, and mozzarella cheese to the bowl. Add the salt, chili powder, garlic, and cumin. Shred the chicken breast and add it to the bowl as well. Stir to combine.

Chicken and Vegetable Stuffed Poblanos | Bites of Bri

Chicken and Vegetable Stuffed Poblanos | Bites of Bri

Add the filling to each pepper. Bake at 350 for 25 minutes or until golden brown.

Chicken and Vegetable Stuffed Poblanos | Bites of Bri

Chicken and Vegetable Stuffed Poblanos | Bites of Bri

Top with avocado or any other fixings before serving.

Chicken and Vegetable Stuffed Poblanos | Bites of Bri

Chicken and Corn Stuffed Poblano Peppers

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 6 peppers

Serving Size: 2 peppers

Chicken and Corn Stuffed Poblanos are healthy, light, and packed with mild Tex-Mex flavor.

Ingredients

  • 6 poblano peppers
  • 2 ears corn, kernels cut from cob
  • 1 large tomato, diced
  • 3 green onions, diced
  • 1 chicken breast, shredded
  • 1/4 cup feta cheese (or cotija)
  • 1 cup Monterey jack cheese, divided
  • 1 cup Cheddar cheese, divided
  • ¼ tsp salt
  • ¼ tsp chili powder
  • ¼ tsp garlic powder
  • ½ tsp cumin
  • sour cream or avocado for topping

Instructions

  1. Broil the poblanos until all sides are charred. Once all sides are blackened, add the peppers to a bowl and cover with plastic wrap. Depending on the strength of your broiler, this should take 5-15 minutes.
  2. Once charred, add the peppers to a bowl and cover with plastic wrap to steam. Once cooled, peel the skin from the peppers. (Note: I wear gloves for this step)
  3. Slice a small slit down one side of each pepper and remove all of the seeds. Continue until all of the peppers are ready for stuffing.
  4. Preheat the oven to 350.
  5. Slice the corn from the cob. Add this to a medium bowl. In the interest of keeping things simple, the corn goes in raw. If you wanted to char it with the poblanos, you could do that too.
  6. Dice the tomato and scallions and add them to the corn and chicken mixture.
  7. Shred 1 cup of jack cheese and 1 cup of cheddar cheese. Mix to combine. Reserve half of the cheese combination for topping the peppers. The rest goes into the peppers.
  8. Add the jack cheese, feta, and mozzarella cheese to the bowl. Add the salt, chili powder, garlic, and cumin. Stir to combine.
  9. Shred the chicken breast and add it to the bowl as well.
  10. Add the filling to each pepper. Bake at 350 for 25 minutes or until golden brown.
  11. Top with sour cream or avocado.
http://bitesofbri.com/2014/09/chicken-corn-stuffed-poblano-peppers/

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Comments

  1. says

    What a great recipe to put all the peppers I have to good use! And I agree, Bri…I picked up a lot of peppers last weekend at the farmer’s market to cut up for snacks and such, but I like this stuffed version much better! And I love that you added corn, too. Your pictures look gorgeous!

  2. says

    These sound awesome Bri! I have never made stuffed peppers…i’m looking down because i’m embarrassed lol I need to try this! I especially love the shredded chicken. I definitely prefer shredded chicken instead of diced chicken..it totally makes the world of difference. Idk why cause it’s just how you cut it lol! Thanks lovely :)

    • Bri says

      I love shredded chicken! I know it’s the same but just prepared differently but I love it so much more! Try some peppers!

  3. says

    Pictures just have such stunning visual appeal, lovely.

    Stuffed peppers are one of my favorite meals, but yes, with small kiddos, I will be using colored bell peppers instead of anything that could be potentially hot. They don’t like green peppers even (well, neither do I). But I love the idea of using a red or orange pepper with these. Tex-mex sounds so so good right now. I even have about um, 4 peppers growing in my garden right now which would work.

    I usually put ground beef in stuffed peppers not shredded chicken so I’m eager to try your version for a new weeknight meal =)

    • Bri says

      Your peppers sound amazing! I’ve never had a ton of luck growing them except for jalapeños :) Try them with chicken…they’re light and filling! The leftovers are pretty good too if you have any :)

  4. says

    OMG these Poblano Peppers were amazing. I’m a big fan of Mexican anything, and not really into cooking, but these were easy to make and delicious. I garnished with a little sour cream and devoured three of these. Great recipe.

  5. says

    This looks so good! I am definitely trying it…I could eat Mexican food every day of the week. I’d probably have to use bell peppers for my kids, but I love poblanos. Pinning! If you have a free moment, I would love to have you share it with us at Foodie Fridays!

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