Stuffed Poblano Peppers with Chicken and Corn
Flavor explosion! These Stuffed Poblano Peppers with Chicken and Corn are packed with flavor – chicken, corn, cheese and salsa all inside a mild poblano pepper. Don’t skip the lime cream!
Servings 4 servings
Calories 358kcal
Ingredients
- 4 large poblano peppers
- 1 1/2 cups cooked shredded chicken (rotisserie chicken works great!)
- 1 cup corn kernels
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup tomatillo salsa homemade or store bought
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- zest of 1 lime
- juice of 1/2 lime
- paprika and fresh cilantro for garnish
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
very slightly adapted from Every Day with Rachael Ray September 2015
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition
Serving: 2pepper halves | Calories: 358kcal | Carbohydrates: 20g | Protein: 24g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 78mg | Sodium: 788mg | Fiber: 4g | Sugar: 4g