Mexican-Inspired Dinner

Stuffed Poblano Peppers with Creamy Chicken and Corn

Smoky roasted poblanos loaded with a rich, cheesy chicken and corn filling that makes every bite completely irresistible.

There is something magical about a poblano pepper fresh out of the oven. The skin blisters and chars just enough to coax out a deep, smoky sweetness, and when you slice into one stuffed with a creamy chicken and corn filling, the aroma hits you like a warm hug. The filling is rich and satisfying without feeling heavy, with tender shredded chicken, sweet roasted corn, melty cheese, and a touch of cream cheese that brings everything together into something truly special.

This recipe is perfect for a weeknight dinner when you want to serve something impressive without spending hours in the kitchen. It is also a wonderful dish for casual entertaining since you can prep most of it ahead of time and simply pop the peppers in the oven when your guests arrive. The combination of flavors is crowd-pleasing but still has enough depth to feel exciting, making it a reliable go-to any time you want dinner to feel a little more special than usual.

Honestly, stuffed poblanos became a staple in my kitchen after one busy Tuesday when I had leftover rotisserie chicken, a can of corn, and a block of cream cheese sitting in the fridge. I threw everything together, tucked it into some poblanos I grabbed at the store, and my family declared it one of the best dinners I had ever made. Sometimes the best recipes come out of a little fridge improvisation, and this one has earned a permanent spot in the weekly rotation.

Recipe at a Glance

⏱Prep Time20 mins

🔥Cook Time35 mins

🕐Total Time55 mins

🍰Servings4 servings

🇺🇸CuisineMexican-Inspired

🔢Calories~480 per serving

Ingredients

Peppers

4 large poblano peppers

1 tablespoon olive oil

1/4 teaspoon salt

Creamy Chicken and Corn Filling

2 cups cooked shredded chicken (rotisserie works great)

1 cup frozen or canned corn, drained

4 oz cream cheese, softened

1/2 cup sour cream

1 cup shredded Monterey Jack cheese, divided

1/2 cup shredded sharp cheddar cheese

1/2 cup diced white onion

2 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons fresh cilantro, chopped

1 tablespoon olive oil

Topping

1/2 cup shredded Monterey Jack cheese (reserved from above)

Fresh cilantro for garnish

Sliced green onions for garnish

Sour cream for serving

Substitutions & Variations

★If you cannot find poblano peppers, bell peppers work as a milder alternative, though you will lose some of that signature smoky flavor.

★Rotisserie chicken is the easiest option, but any cooked and shredded chicken breast or thigh meat works perfectly here.

★Swap the Monterey Jack for pepper jack cheese if you want to add a little extra heat to the filling.

★For a lighter version, substitute the cream cheese with Neufchatel cheese and use Greek yogurt in place of the sour cream.

★Fresh corn cut right off the cob is a wonderful swap for frozen or canned corn, especially during summer when it is in season.

Step-by-Step Instructions

1

Preheat the Oven

Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with aluminum foil. This temperature is ideal for roasting the poblanos until they are tender and slightly charred, which develops their smoky flavor. Lightly spray or brush the foil with oil to prevent sticking.

2

Roast the Poblano Peppers

Place the whole poblano peppers on the prepared baking sheet and drizzle them with 1 tablespoon of olive oil, turning to coat evenly. Sprinkle lightly with salt. Roast in the preheated oven for about 15 minutes, turning once halfway through, until the skins are blistered and slightly charred in spots. Remove them from the oven and let them cool for about 5 minutes before handling. Keep the oven on.

3

Prepare the Peppers for Stuffing

Once the peppers are cool enough to handle, use a small sharp knife to carefully cut a slit lengthwise down the center of each pepper, stopping before you reach the stem and the bottom tip. Gently open the pepper and use a spoon or your fingers to remove the seeds and membrane inside. Try to keep the pepper intact as much as possible since it acts as the vessel for your filling. A few small tears are totally fine.

4

Saute the Aromatics

Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced white onion and cook for about 3 to 4 minutes, stirring occasionally, until it softens and becomes translucent. Add the minced garlic and cook for another 30 seconds until fragrant. You want the onion to be fully softened at this point so there are no crunchy bits in your creamy filling.

5

Toast the Corn

Add the corn to the skillet with the softened onion and garlic. Spread it out in an even layer and let it cook undisturbed for about 2 minutes, then stir and cook for another 2 minutes. You are looking for a few golden brown spots on the corn kernels, which adds a subtle sweetness and depth. Season with the cumin, smoked paprika, and chili powder, and stir to coat everything in the spices.

6

Make the Creamy Filling

Reduce the heat to low and add the softened cream cheese and sour cream to the skillet. Stir gently until the cream cheese melts and everything comes together into a smooth, creamy mixture. Add the shredded chicken, 1/2 cup of the Monterey Jack cheese, and all of the shredded cheddar cheese. Stir well until the cheeses are melted and fully incorporated into the filling. Season with salt and black pepper to taste, then stir in the fresh cilantro.

7

Stuff the Peppers

Place the roasted and cleaned poblano peppers in a baking dish, opened side up. Spoon the creamy chicken and corn filling generously into each pepper, pressing it in gently so it fills the pepper fully. It is perfectly fine if the filling mounds up a little over the top since it will settle as it bakes. Divide the filling as evenly as possible between all four peppers.

8

Add the Cheese Topping

Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese evenly over the top of each stuffed pepper. This cheesy top layer will melt into a golden, bubbly crust that makes the presentation absolutely beautiful. If you love a little extra cheesiness, feel free to add a bit more.

9

Bake Until Bubbly

Place the baking dish in the oven and bake at 400 degrees Fahrenheit for 18 to 20 minutes, until the cheese on top is melted, bubbly, and starting to turn golden around the edges. The filling should be heated all the way through. If you want a little extra color on top, switch your oven to broil for the last 2 minutes, keeping a close eye so the cheese does not burn.

10

Rest and Garnish

Remove the stuffed poblanos from the oven and let them rest in the baking dish for about 5 minutes before serving. This brief rest helps the filling set up slightly so it does not spill out the moment you plate them. Garnish with a sprinkle of fresh cilantro and sliced green onions right before serving for a pop of color and fresh flavor.

11

Serve and Enjoy

Transfer the stuffed poblanos to individual plates using a wide spatula, being careful to keep them intact. Serve with a dollop of sour cream on the side and any of your favorite accompaniments. Watch them disappear from the table almost instantly.

Pro Baker Tips

✓Softening the cream cheese at room temperature for at least 30 minutes before cooking makes it much easier to incorporate smoothly into the filling.

✓If you want a more intense roasted flavor on the poblanos, you can char them directly over a gas burner flame for 2 to 3 minutes per side before stuffing.

✓Taste the filling before stuffing the peppers and adjust the seasoning as needed since this is your best opportunity to get the flavor exactly right.

✓Patting your shredded chicken dry before adding it to the filling helps prevent the mixture from getting watery during baking.

✓Use a baking dish that fits the peppers snugly so they hold their shape and do not flop to the side while baking.

Storage & Serving Notes

◆Store leftover stuffed poblanos in an airtight container in the refrigerator for up to 3 days.

◆To reheat, place the peppers in a baking dish, cover loosely with foil, and warm in a 350 degree Fahrenheit oven for 15 to 20 minutes until heated through.

◆For a quicker reheat, microwave individual peppers on a microwave-safe plate for 2 to 3 minutes, checking halfway through.

◆You can freeze fully assembled and baked stuffed peppers for up to 2 months. Thaw overnight in the refrigerator before reheating.

◆The filling can be made up to 2 days in advance and stored separately in the refrigerator, making assembly day much faster.

Serving Suggestions

These stuffed poblanos are satisfying on their own but really shine when paired with a few simple sides.

›Serve alongside cilantro lime rice for a hearty and complete meal

›Pair with warm flour or corn tortillas to scoop up any filling that spills out

›A simple green salad with avocado and a squeeze of lime balances the richness beautifully

›Top with fresh pico de gallo or your favorite salsa for extra brightness

›A cold Mexican lager or a classic margarita makes for the perfect drink pairing

Frequently Asked Questions

Are poblano peppers spicy?

Poblano peppers are generally mild, sitting low on the heat scale. Most people find them pleasantly smoky and flavorful rather than spicy. That said, occasionally you will get a pepper that has a little more kick, which is just the nature of the variety. If you are very sensitive to heat, removing all of the seeds and membrane reduces any warmth significantly.

Can I make this recipe ahead of time?

Absolutely. You can roast and clean the peppers and prepare the filling up to 2 days in advance, storing each separately in the refrigerator. When you are ready to eat, simply stuff the peppers, add the cheese topping, and bake. You may need to add 5 extra minutes to the bake time since everything will be going in cold.

Can I make this vegetarian?

Yes, it is easy to make a vegetarian version. Simply omit the chicken and replace it with a can of drained black beans, some sauteed zucchini, or extra corn. The creamy base holds up beautifully with vegetable fillings, and the result is just as satisfying and delicious.

My peppers keep falling apart when I stuff them. What am I doing wrong?

This usually happens if the peppers are roasted a bit too long or if the slit is cut too deep. Try roasting them for slightly less time so they stay sturdy enough to hold the filling. Making a clean, precise slit with a sharp knife rather than tearing the pepper also helps keep it intact. Placing them in a snug baking dish gives them additional support while baking.

Can I use raw chicken instead of pre-cooked chicken?

It is best to use pre-cooked chicken in this recipe since the baking time is designed for reheating the filling rather than cooking raw meat through. If you only have raw chicken, cook it first by poaching, baking, or pan-searing it until fully cooked, then shred and use it in the filling as directed.

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Go Make It!

Stuffed poblano peppers with creamy chicken and corn are the kind of dinner that feels special enough for company but easy enough for a Tuesday night. The combination of smoky peppers, a luscious cheesy filling, and that golden bubbly top is genuinely hard to beat. Once you make these, they will quickly become one of those recipes you come back to again and again, tweaking and making your own along the way. So grab those poblanos, fire up the oven, and get ready to serve a meal that will absolutely earn you some serious dinner table compliments.