These stuffed poblano peppers are packed full of delicious flavors like cheese, corn, Rotel, and chicken. An inexpensive and tasty main course!
These stuffed poblanos were made quickly and then consumed quickly. My husband and I ate them for several meals and were sad when they were all gone. These are not spicy, just super flavorful. So, the whole family can enjoy these!
Use leftover rotisserie chicken, a lone chicken breast, or any kind of leftover chicken you have in your fridge to make these. This is a great recipe to stretch a small amount of meat to feed several people.
These are fantastic leftover and reheat really well. They also are freezable. Freeze the leftovers in a freezer bag and then reheat them in the oven or air fryer whenever you need an effortless meal. Would be a great meal prep option as well. They are low calorie.
These are also inexpensive to make. You can feed five people for less than $10, you can’t beat that! These are ready to eat in under an hour, so they are a great weeknight dinner idea. Pair these with some Spanish rice to complete the meal.
Ingredients
- Poblano Peppers
- Chicken
- Cream Cheese
- Shredded Cheddar Cheese
- Rotel
- Corn
- Salt
- Pepper
Instructions
- Preheat the oven to 350 degrees.
- Cut the peppers long ways in half. Remove the stem, seeds and core. Discard. Lay out on a sheet pan.
- Stir together the room temperature cream cheese, shredded cheese, salt and pepper together.
- Drain the corn and Rotel. Stir into the cheeses.
- Chop your cooked chicken into small pieces. Stir it into the mixture until well combined.
- Fill the poblano pepper halves to the rim with the filling.
- Bake for 30 minutes.
- Serve.
Stuffed Poblano Peppers
These stuffed poblano peppers are packed full of delicious flavors like cheese, corn, Rotel, and chicken. An inexpensive and tasty main course!
Ingredients
- 5 Poblano Peppers
- 8 Ounces Cream Cheese (room temperature)
- 1 C Shredded Cheddar Cheese
- 15.25 Ounces Canned Corn (drained)
- 10 Ounces Rotel (drained)
- 1 C Chicken
- 1 Tsp Salt
- 1 Tsp Pepper
Instructions
- Preheat the oven to 350 degrees.
- Cut the peppers long ways in half. Remove the stem, seeds and core. Discard. Lay out on a sheet pan.
- Stir together the room temperature cream cheese, shredded cheese, salt and pepper together.
- Drain the corn and Rotel. Stir into the cheeses.
- Chop your cooked chicken into small pieces. Stir it into the mixture until well combined.
- Fill the poblano pepper halves to the rim with the filling.
- Bake for 30 minutes.
- Serve.
Nutrition Information:
Yield: 5 Serving Size: 2 Poblano HalvesAmount Per Serving: Calories: 383
Kristyn says
This is my kind of recipe!! It’s hearty & packed with delicious flavor!! The chicken makes it a complete meal!!
Ken says
This recipe turned out amazing! Delicious and so satisfying. Brought this to a small gathering and everyone loved it.
Kim says
I made these using hominy because I didn’t have corn and they were great!