# Cheesy Chicken Stuffed Poblano Peppers

Super Simple CHEESY CHICKEN - STUFFED POBLANO PEPPERS in a Creamy Corn Sauce a Recipe EVERYONE loves!

- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- 2 lbs chicken breast
- 1 tsp garlic salt
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 tsp salt
- 6 poblano peppers
- 2.5 tbsp butter
- 2 minced garlic cloves
- 0.25 onion finely chopped
- 1 can sweet corn; drained
- 4 oz cream cheese
- 0.25 sour cream
- 0.5 cup chicken broth
- 1 cup heavy cream
- Queso Oaxaca
- medium cheddar cheese

## Instructions

1. Begin by prepping the chicken: cut 2 pounds of chicken breast into small cubes.
2. Drizzle a little bit of oil and season the chicken with salt, garlic powder, ground cumin and black pepper.
3. Make sure everything gets well mixed.
4. Set the chicken aside to prepare the peppers.
5. Roast the cleaned chile poblanos until nice and roasted all around.
6. Transfer the roasted peppers to a container or ziplock bag.
7. Cover them and allow them to sweat for about 10 minutes.
8. After 10 minutes, peel the chile poblanos.
9. Heat a pan over medium high heat until nice and hot.
10. Add the chicken and allow it to cook for about 3 minutes until fully cooked.
11. Remove the cooked chicken from the pan and repeat the process with the rest of the chicken.
12. Once all chicken is cooked, reduce the heat to medium low.
13. In the same pan, melt 2 and 1/2 tablespoons of butter.
14. Once the butter melts, add 2 minced garlic cloves and 1/4 of an onion.
15. Mix it and scrape the bottom of your pan to remove all the burnt bits.
16. Sauté for a couple minutes.
17. After 2 minutes, add the drained corn.
18. Mix it and allow it to cook for 1 minute.
19. After the minute, add the cream cheese and allow it to melt.
20. Once the cream cheese melts, add the sour cream and mix it in.
21. Add the chicken broth and mix it.
22. Add 1 cup of heavy cream.
23. Season with a little salt and black pepper and bring it to a simmer.
24. Once the sauce comes to a simmer, it should have thickened up. Taste it for salt and adjust if needed.
25. Slowly add the queso Oaxaca and allow it to melt.
26. Once the cheese melts, reduce the heat to the lowest setting and allow it to continue cooking.
27. Grab a poblano, create a slit, and stuff it with some queso and medium cheddar cheese.
28. Stuff the poblano with chicken.
29. Repeat the stuffing process with the rest of the poblanos.
30. Top the stuffed poblanos with the sauce.
31. Lastly, top the poblanos with some more queso Oaxaca.
32. Place the chile poblanos in a broiler for 5 minutes.
33. After 5 minutes, the chiles are done and ready to serve.

## Equipment

- container
- ziplock bag
- pan
- broiler

## Source

- Original video: https://www.facebook.com/share/v/188EyMU4xx/
- Recipe page: https://www.cliprecipe.com/recipe/2382e08b-ac51-4124-8a85-b06bf409e269
- Extracted: 2026-02-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt