Description
Smoky, roasted poblano peppers stuffed with a savory mix of shredded chicken, sweet corn, black beans, and melty cheese create a hearty, flavorful dish. This easy Tex-Mex-inspired recipe is perfect for a comforting weeknight meal or a fun weekend dinner.
Ingredients
4 large poblano peppers
1 tbsp olive oil
½ onion, diced
2 cloves garlic, minced
1 cup cooked, shredded chicken
1 cup corn kernels (fresh, frozen, or canned)
½ cup black beans, drained and rinsed
1 tsp cumin
½ tsp smoked paprika
Salt and pepper to taste
1 cup shredded cheddar cheese (or Mexican blend)
¼ cup chopped fresh cilantro
¼ cup sour cream (optional, for serving)
1 lime, cut into wedges (for serving)
Instructions
-
Preheat & Prepare Peppers:
- Preheat the oven to 375°F (190°C).
- Cut poblano peppers in half lengthwise and remove seeds and membranes.
- Place them cut-side up in a lightly greased baking dish.
-
Cook the Filling:
- Heat olive oil in a skillet over medium heat.
- Sauté onion and garlic until softened (about 2-3 minutes).
- Stir in shredded chicken, corn, black beans, cumin, smoked paprika, salt, and pepper.
- Cook for another 2 minutes until warmed through.
- Remove from heat and mix in half of the shredded cheese and fresh cilantro.
-
Stuff & Bake:
- Spoon the mixture evenly into poblano pepper halves.
- Sprinkle the remaining cheese on top.
- Bake for 20-25 minutes until the cheese is melted and bubbly, and peppers are tender.
-
Serve & Enjoy:
- Let cool slightly.
- Serve with sour cream and lime wedges.
Notes
Vegetarian Option: Swap chicken for extra black beans or quinoa.
Spicy Variation: Add diced jalapeños or cayenne pepper.
Cheese Alternatives: Try Monterey Jack, queso fresco, or pepper jack.
Toppings: Avocado, salsa, or hot sauce for extra flavor.
Protein Swap: Use ground turkey, beef, or chorizo.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Tex-Mex, Mexican
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
