Recipe: Corn and Chicken Stuffed Poblanos

These delicious corn and chicken stuff pobalnos are a little spicy but if you can handle the heat they’re well worth making (just don’t be like me and rub your eyes after you cut them.) These look like green peppers but honestly after making these I’m not sure I can go back to the mostly bland and somewhat unexciting green peppers. You can speed this recipe up using already cooked chicken.

Corn and Chicken Stuffed Poblanos
Yields 6
  1. 3 large poblano peppers
  2. 6 oz cooked ground chicken, cooked
  3. 1 cup corn kernels
  4. 1½ cups shredded cheese
  5. ½ cup tomatillo salsa (homemade or store bought)
  6. 2 tablespoons sour cream
  7. 1 tablespoon mayonnaise
  8. zest of 1 lime
  9. juice of ½ lime
  10. paprika and fresh cilantro, for garnish
  1. Preheat the oven to 400ºF. Cut a wide strip across the top of each pepper to create a boat shape. Remove the ribs and seeds from the pepper.
  2. 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 peppers are tender and the filling is browned, about 25 minutes.
  3. While the chilies are cooking, combine the sour cream, mayonnaise, lime zest and lime juice in a small bowl. Drizzle sauce over chilies after they are cooked.
Adapted from Taste and Tell
Adapted from Taste and Tell
Mab Made Food

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