Southwest Chicken Stuffed Poblano Peppers

Poblanos are a fantastic, usually mild pepper that we grow every year. They’re perfect for stuffing with a variety of meats, cheeses, rice, beans, and more. I’m using flavorful chicken thighs for this recipe today, but any kind of chicken works wonderfully, paired with a simple homemade seasoning blend.

Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Prepare the seasoning by combining the following ingredients in a small bowl: 1/2 teaspoon of cornstarch, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of cumin, 1 teaspoon of chili powder, 1 teaspoon of smoked paprika, and 1/2 teaspoon of salt. Mix well and set aside.

Prepare the other ingredients. Drain and rinse the black beans, then measure out 1 cup. Husk, wash, and carefully cut the kernels off the corn, or if using canned, drain and measure out 1 cup of corn. Dice the chicken thighs into 1/2-inch pieces. Finely dice half an onion. Measure out 1/2 cup of water and shred 2 1/2 cups of sharp cheddar cheese. Wash the poblanos and pat dry. Have salt and pepper ready to use.

Cut the poblanos in half lengthwise and take out the seeds and membranes.

Rub or spray poblano peppers with olive or vegetable oil and place them cut-side down on the prepared baking sheet. Bake for 12 minutes, this will make them pliable and fork-tender. Set them aside and let them cool until they are easy to handle.

While the poblanos are in the oven, prepare the filling. Heat 2 teaspoons of oil in a large skillet over medium heat. Add diced onions cooking for a few minutes then add chicken thighs, stirring occasionally as they cook. Continue cooking until the chicken is fully cooked through, then drain any excess grease.

Add the corn to the skillet and cook for a few minutes, stirring occasionally, until the raw kernels turn bright yellow.

Add seasoning to the skillet and 1/2 cup of water, stirring until combined and water it absorbed.

Take off the heat and mix in 1 cup of black beans and 1 cup of shredded cheese. Stir until well combined.

Fill poblano peppers with the chicken mixture and place them on the prepared baking sheet used to cook poblanos. Sprinkle stuffed poblanos with remaining cheese and bake until cheese melts. About 10-12 minutes.

Serve and enjoy!