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

Delicious chicken stuffed chile poblanos in a creamy corn sauce that everyone loves.

- Total time: 26 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- pan
- container
- ziplock bag
- broiler

## Tips

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

## Source

- Original video: https://www.facebook.com/share/r/1D3LkD5Cfh/
- Recipe page: https://www.cliprecipe.com/recipe/4af166b5-68cf-4617-8908-e5eaa3dbed46
- Extracted: 2026-05-14

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