Chicken and Cheese Stuffed Poblano Peppers
Servings 4
Ingredients
- 4 large poblano peppers
- 4 oz cream cheese softened
- 2 cups pepper jack cheese (reserve 1/2 cup for topping)
- 1/4 cup diced onion
- 3 garlic cloves minced
- 2 cups cooked chicken
- 1/2 cup corn
- 1/2 cup black beans
- 1/2 cup diced tomatoes
- 1/4 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 cup chopped cilantro
- sour cream and salsa if desired for garnish
Instructions
- Preheat oven to 400 degrees
- Rinse and dry peppers. Cut a thin slice off the sides and carefully remove the seeds.
- In a large bowl add in all the ingredients and mix until combined.
- Divide the filling among the peppers until they are stuffed. Bake 20 minutes or until the peppers are soft.
- Bake 20 minutes then divide the other 1/2 cup of cheese on top. Then switch the oven to broil and cook 1-2 minutes until slightly charred and cheese is melted.
- Remove from oven let cool slightly and garnish with sour cream and salsa if desired.