Stuffed Poblano Peppers with Chicken and Corn
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Calories
358 kcal
-
Course
Main Course
-
Cuisine
Tex-Mex
Stuffed Poblano Peppers with Chicken and Corn
Description
This recipe features large poblano peppers hollowed out and roasted after being filled with a mixture of shredded rotisserie chicken, corn kernels, shredded mozzarella, and tangy tomatillo salsa. The peppers act as mild, earthy vessels framing the rich filling.
Roasting at 400°F softens the peppers and browns the filling slightly, while the combination of cheese and salsa creates a moist, flavorful interior. The topping sauce, made from sour cream, mayonnaise, lime zest, and juice, adds a creamy brightness that contrasts with the roasted pepper and smoky paprika garnish. Fresh cilantro adds herbal notes and color.
This dish can be served as a main course or hearty appetizer with its combination of protein, vegetables, and cheese. The fresh sauce and citrus zest lighten the richness, making it balanced and approachable.
This is a slightly adapted recipe, and nutritional information may vary depending on ingredient brands and portion sizes.
Ingredients
- 4 poblano pepper large
- 1 1/2 cups chicken rotisserie chicken works great!, cooked shredded
- 1 cup corn kernels
- 1 1/2 cups mozzarella cheese shredded
- 1/2 cup tomatillo salsa homemade or store bought
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- lime zest of 1
- lime juice of 1/2 lime
- paprika for garnish, paprika and fresh cilantro
- cilantro for garnish, paprika and fresh cilantro
Instructions
- Preheat the oven to 400ºF. Cut a wide strip across the top of each pepper to create a “boat”. Remove the ribs and seeds from the pepper.
- In a large bowl, combine the chicken, corn, cheese, and salsa. Divide the mixture evenly, filling each pepper. Place the peppers on a baking sheet. Roast until the chiles are tender and the filling is browned, about 25 minutes.
- While the chiles are cooking, combine the sour cream, mayonnaise, lime zest and lime juice in a small bowl.
- To serve, drizzle the chiles with the sauce and sprinkle with paprika and cilantro.
Notes
- Rotisserie chicken is a convenient option but cooked shredded chicken also works well.
- Roast the peppers until tender and filling is browned to ensure full flavor development.
- The lime cream sauce complements the pepper’s smoky flavor; drizzle just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Serving | 2pepper halves | |
| Calories | 358kcal | 18% |
| Carbohydrates | 20g | 7% |
| Protein | 24g | 48% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Trans Fat | 0g | 0% |
| Cholesterol | 78mg | 26% |
| Sodium | 788mg | 33% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
