Introduction
Get ready to transform humble poblano peppers into a cheesy, chicken-y, corn-licious masterpiece! This recipe is all about simple ingredients coming together to create a hearty and flavorful meal the whole family will adore. It’s comfort food at its finest, perfect for a weeknight dinner or a special occasion.
Why This Works
This recipe works because it’s a beautiful balance of sweet, savory, and spicy. The creamy cheese filling perfectly complements the slightly smoky poblano peppers, while the juicy chicken and sweet corn add a satisfying texture and flavor punch. Plus, it’s surprisingly easy to make, even for beginner cooks!
Key Ingredients
- 🧀 4 large poblano peppers
- 🐔 1 lb cooked chicken, shredded
- 🌽 1 cup frozen corn
- 🧅 1/2 cup chopped onion
- 🌶️ 1 jalapeño pepper, seeded and minced (optional)
- 🧀 1 cup shredded Monterey Jack cheese
- 🧀 1/2 cup shredded cheddar cheese
- 🥛 1/4 cup milk
- 🥚 1 large egg, lightly beaten
- 🌿 1 tablespoon chopped fresh cilantro
- 🧂 Salt and pepper to taste
Instructions
1️⃣ Preheat your oven to 375°F (190°C).
2️⃣ Roast the poblano peppers: Place the peppers directly on the oven rack and roast for about 20-25 minutes, turning occasionally, until the skins are blackened and blistered. Place the peppers in a bowl, cover with plastic wrap, and let them steam for about 10 minutes. This makes peeling them super easy! Peel, seed, and roughly chop the peppers.
3️⃣ Prepare the filling: In a large bowl, combine the shredded chicken, corn, onion, jalapeño (if using), Monterey Jack cheese, cheddar cheese, milk, egg, cilantro, salt, and pepper. Mix everything well until it’s evenly distributed and yummy looking!
4️⃣ Stuff the peppers: Gently stuff the chopped poblano peppers with the chicken and cheese mixture.
5️⃣ Bake: Place the stuffed peppers in a baking dish and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden brown.
6️⃣ Garnish and serve: Sprinkle with a little extra cilantro, if desired, and serve immediately.
Handy Tips
- For easier peeling, use tongs to turn the peppers while roasting.
- If you don’t have fresh cilantro, you can substitute with 1 teaspoon of dried cilantro.
- Don’t overstuff the peppers; leave a little room for the filling to expand during baking.
Heat Control
Roasting the peppers at 375°F (190°C) ensures they get nicely charred without burning. Baking at the same temperature ensures the cheese melts perfectly and the filling cooks through without drying out.
Crunch Factor
The slight char on the roasted peppers adds a nice textural contrast to the creamy cheese filling. The corn adds a touch of sweetness and a delightful little bit of crunch.
Pro Kitchen Tricks
- For extra flavor, add a teaspoon of your favorite taco seasoning to the filling.
- Use leftover grilled chicken to save time.
- For a spicier kick, add a pinch of cayenne pepper to the filling.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
Gift Packaging Ideas
These stuffed peppers make a fantastic dish to share! You could even bake them in individual ramekins for a cute presentation. Tie a ribbon around the ramekin or baking dish for a festive touch.
Flavor Variations
🌟 Mediterranean Twist: Add crumbled feta cheese, sun-dried tomatoes, and Kalamata olives to the filling.
🌟 Spicy Southwestern: Add a diced red bell pepper, black beans, and a generous dash of chili powder to the filling.
🌟 Creamy Ranch: Stir in a packet of ranch seasoning mix into the cheese filling for an irresistible flavor.
🌟 Mexican Fiesta: Add a diced avocado, some salsa, and a squeeze of lime juice just before serving.
Troubleshooting
- Peppers are too tough to peel: If the peppers are difficult to peel after roasting, try placing them in a zip-top bag for a few minutes to steam.
- Filling is too dry: Add a tablespoon or two more of milk to the filling.
- Filling is too wet: Let the filling sit for 10-15 minutes to allow some of the moisture to drain.
FAQ
- Can I use other types of peppers? Yes, you can experiment with other types of peppers, such as bell peppers or banana peppers. However, the flavor profile will change slightly.
- Can I make this ahead of time? You can prepare the filling ahead of time and store it in the refrigerator. Stuff the peppers just before baking.
- Can I freeze these peppers? While it’s not recommended to freeze the stuffed peppers fully assembled, you can freeze the unstuffed filling and peppers separately and then assemble and bake later. Let them thaw fully before baking.
Conclusion
These Irresistible Cheesy Chicken and Corn Stuffed Poblano Peppers are the perfect dish to share with family and friends. The comforting flavors and satisfying textures will make this a new family favorite. So grab your ingredients and get cooking! Don’t forget to share your delicious creations with us on social media using #AngelRecipes! Enjoy!