Super Simple Cheesy Chicken Stuffed Poblano Peppers in a Creamy Corn Sauce

26 mins
Serves 1
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Directions

  1. 1Begin by prepping the chicken: cut 2 lbs of chicken breast into small cubes.
  2. 2Drizzle a little oil on the chicken and season with salt, garlic powder, ground cumin, and black pepper.
  3. 3Mix well and set aside.
  4. 4Roast the cleaned chile poblanos until nicely roasted all around.
  5. 5Transfer the roasted peppers to a container or ziplock bag, cover, and allow them to sweat for about 10 minutes.
  6. 6After 10 minutes, peel the chile poblanos.
  7. 7Heat a pan over medium-high heat.
  8. 8Add the chicken to the hot pan and cook for about 3 minutes until fully cooked.
  9. 9Remove the cooked chicken from the pan and repeat with any remaining chicken.
  10. 10Once all chicken is cooked, reduce the heat to medium-low.
  11. 11Melt 2 1/2 tablespoons of butter in the pan.
  12. 12Once the butter melts, add 2 minced garlic cloves and 1/4 of an onion.
  13. 13Mix and scrape the bottom of the pan to remove burnt bits.
  14. 14Sauté for a couple of minutes.
  15. 15After 2 minutes, add the drained corn, mix, and cook for 1 minute.
  16. 16After 1 minute, add the cream cheese and allow it to melt.
  17. 17Once the cream cheese melts, add the sour cream and mix it in.
  18. 18Add the chicken broth and mix.
  19. 19Add 1 cup of heavy cream, season with a little salt and black pepper, and bring to a simmer.
  20. 20Once the sauce thickens, taste for salt and adjust if needed.
  21. 21Slowly add the queso Oaxaca and allow it to melt.
  22. 22Once the cheese melts, reduce the heat to the lowest setting and allow it to continue cooking.
  23. 23While the sauce cooks, grab a poblano, create a slit, and stuff it with queso Oaxaca, medium cheddar cheese, and chicken.
  24. 24Repeat the stuffing process with the rest of the poblanos.
  25. 25Top the stuffed poblanos with the sauce.
  26. 26Lastly, top with more queso Oaxaca.
  27. 27Place the chile poblanos in a broiler for 5 minutes.
  28. 28After 5 minutes, the chiles are done and ready to serve.

Ingredients

  • 2 lbs chicken breast or thighs
  • 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
  • 1 serving love

Equipment

pancontainerziplock bagbroiler

Tips

  • Scrape the bottom of your pan to remove burnt bits.
  • Taste the sauce for salt and adjust as needed.