Cheesy Chicken-Stuffed Poblano Peppers with Corn and Beans
Indulge in the delightful flavors of Cheesy Chicken-Stuffed Poblano Peppers, a perfect one-dish meal that is both nutritious and easy to whip up. The poblano peppers are broiled to perfection, creating a smoky depth that beautifully complements the savory filling of tender chicken, sweet corn, and hearty beans. Topped with melty queso blanco, these stuffed peppers are a feast for the eyes and the palate, making them ideal for entertaining or a comforting family dinner. Notably mild in heat, you can easily customize the spice level to fit your preference by adding extra chilies or hot sauce. Enjoy this colorful and satisfying dish that brings together a medley of textures and flavors in every bite!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Poblano peppers
4 (halved and seeded)
Cooked chopped chicken breasts
2 cups (cooked and chopped)
Queso blanco (quesadilla cheese)
4 ounces (shredded)
Frozen corn
1 cup (no preparation needed)
Red bell pepper
1/2 cup (diced)
Onion
1/2 cup (chopped)
Pinto beans or black beans
1/2 cup (drained and rinsed)
Fresh cilantro
1 tablespoon (chopped)
Salt
1 teaspoon (no preparation needed)
Cumin
1 teaspoon (no preparation needed)
Chili powder
1 teaspoon (no preparation needed)
Garlic clove
1 (chopped)
Corn tortillas
8 (chopped)
Red enchilada sauce
1/2 cup (no preparation needed)
Instructions
1
Preheat your broiler and line a baking sheet with cooking spray. Place halved poblano peppers, skin side up, on the baking sheet.
2
Broil the peppers for about 15 minutes or until the skins are well blackened. Once done, transfer the peppers to a large zip-lock bag and allow them to steam for 15 minutes. This will make peeling the skins easier.
3
After 15 minutes, carefully peel the blackened skins off the peppers and discard them. Arrange the peeled pepper halves in a 13x9 inch baking dish coated with cooking spray.
4
In a large mixing bowl, combine the cooked chopped chicken, shredded cheese, frozen corn, diced red bell pepper, chopped onion, drained beans, cilantro, salt, cumin, chili powder, and chopped garlic. Stir until well combined.
5
Fold in the chopped corn tortillas and pour in the red enchilada sauce, mixing gently until all ingredients are evenly coated.
6
Spoon the chicken and bean mixture evenly into each pepper half, pressing down lightly to pack it in for an optimal filling.
7
Sprinkle the tops of the stuffed peppers with additional shredded cheese, if desired.
8
Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbling. Serve warm and enjoy the delicious flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is this recipe?
The recipe is for Cheesy Chicken-Stuffed Poblano Peppers with Corn and Beans, a nutritious one-dish meal.
How many poblano peppers are needed?
You will need 4 poblano peppers, halved and seeded.
How long should the peppers be broiled?
Broil the peppers for approximately 15 minutes or until the skins are well blackened.
How do I make peeling the poblano peppers easier?
After broiling, transfer the peppers to a large zip-lock bag and allow them to steam for 15 minutes to loosen the skins.
What size baking dish should be used?
An arranged 13x9 inch baking dish coated with cooking spray is used for the final baking.
What type of chicken is used in the filling?
The recipe calls for 2 cups of cooked and chopped chicken breasts.
What kind of cheese is recommended for stuffing?
Use 4 ounces of shredded queso blanco, also known as quesadilla cheese.
Can I use frozen corn?
Yes, the recipe requires 1 cup of frozen corn with no additional preparation needed.
What vegetables are included in the filling?
The filling includes diced red bell pepper, chopped onion, and pinto or black beans.
Which beans can be used for this dish?
You can use 1/2 cup of either pinto beans or black beans, ensuring they are drained and rinsed.
What spices provide the flavor for the chicken mixture?
The mixture is seasoned with salt, cumin, and chili powder.
How much garlic is needed?
The recipe requires 1 chopped garlic clove.
Are corn tortillas used in the recipe?
Yes, 8 corn tortillas are chopped and folded into the chicken and bean mixture.
What type of sauce is used for the filling?
1/2 cup of red enchilada sauce is used to coat the ingredients.
How do I assemble the stuffed peppers?
Spoon the chicken and bean mixture into each pepper half, pressing down lightly to pack it in.
Can I add extra cheese on top?
Yes, you can sprinkle the tops of the stuffed peppers with additional shredded cheese before baking.
How long do the stuffed peppers bake?
Bake the peppers in the oven for 20 minutes.
How do I know when the dish is done?
The dish is ready when the cheese is melted and bubbling.
Is this recipe spicy?
The recipe is notably mild in heat, making it suitable for those who prefer less spice.
How can I increase the heat level of this dish?
You can customize the spice level by adding extra chilies or hot sauce to the mixture.
What is the total number of ingredients?
There are 14 total ingredients listed in this recipe.
Do I need to peel the peppers before stuffing?
Yes, you should carefully peel and discard the blackened skins after the peppers have steamed.
Should the baking sheet be greased?
Yes, line the baking sheet with cooking spray before broiling the peppers.
What is the role of the red enchilada sauce?
The red enchilada sauce is used to moisten the filling and ensure all ingredients are evenly coated.
How much fresh cilantro is used?
The recipe uses 1 tablespoon of chopped fresh cilantro.
Is this recipe considered healthy?
Yes, the description identifies this as a nutritious meal option.
What cuisine style is this dish?
This dish is categorized under Mexican cuisine.
Can this be served as a main course?
Yes, it is described as a perfect and satisfying one-dish meal for family dinners.
How should the peppers be placed on the baking sheet for broiling?
Place the halved peppers skin side up to ensure the skins blacken properly.
How should the finished peppers be served?
Serve the stuffed peppers warm to enjoy the medley of textures and flavors.