Ingredients
8poblano peppers
1½lbschicken,thighs or breasts, boneless skinless
2tbspchili powder
1tspground cumin
1tspdried oregano
1tspkosher salt
½tspgarlic powder
2tbspolive oil
1small white onion,chopped
½cupsweet corn
1cupqueso fresco,crumbled
scallion,sliced
sour cream
salsa
Preparation
Preheat the oven to 350 degrees F.
Lay the peppers out on any large baking sheet or casserole dish. Let the peppers lay naturally and then use a knife to slice off about ¼ of the upper-facing side of the peppers, leaving the rest of the pepper intact.
Reserve the ¼ of pepper removed. Cut out any seeds in the peppers, and discard. Chop the pieces of poblano sliced off.
Slice the chicken into thin strips. In a bowl large enough to hold the chicken, combine the chili powder, cumin, oregano, salt, garlic powder, and olive oil. Stir together well, then add the chicken strips and toss to coat.
Transfer the chicken to a large skillet set over medium heat. Cook for about 8 minutes until chicken is cooked through, stirring regularly.
When the chicken is cooked, transfer the chicken from the skillet to a clean cutting board and set aside.
To the pan, add a little extra oil, then add the chopped onion, chopped reserved poblano pepper, and sweet corn.
Cook for 4 to 5 minutes until the vegetables are cooked through.
Rough chop the chicken to smaller pieces. Add the cooked chicken back to the pan and stir to combine.
Add about 1 tablespoon of queso fresco to each pepper, then then stuff each pepper full with the chicken and veggie mixture. Use a tiny spoon or clean fingers to push the filling into the cracks of the peppers.
Pile the filling high in each pepper and top with extra queso fresco.
Bake the peppers for about 30 minutes. The peppers are done when they are tender and shriveled around the edges. The cheese should be melted in the center of the pepper.
Serve peppers fresh out of the oven with sour cream, salsa, and scallions, and enjoy!
