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Per serving
Calculating nutrition...
- 1
Prep the peppers
Preheat the oven to 350°F. Cut the poblano peppers lengthwise in half and remove the seeds. Place them cut side up in a greased 15x10x1-inch baking pan.
- 2
Build the filling
Thinly slice all 4 green onions and set aside about a quarter of them for topping. In a large skillet, heat the butter over medium-high heat. Add three-quarters of the sliced green onions and cook, stirring, until tender, about 5 minutes. Cube the cream cheese, then add the shredded chicken breast, thawed corn, cream cheese, 1/2 cup of the Mexican cheese blend, wing sauce, crumbled blue cheese, and granulated garlic. Cook and stir until the cheeses are fully melted and the mixture is smooth.
- 3
Fill and bake
Spoon the chicken mixture into the pepper halves. Cover and bake 25 to 30 minutes, until the peppers are tender. Sprinkle with the remaining 1/4 cup Mexican cheese blend and the reserved green onion, then bake uncovered until the cheese melts, about 5 minutes.
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Buffalo Chicken Stuffed Poblano Peppers
Created by: MacroMeals
Ingredients
- 4 poblano peppers
- 2 tbsp butter
- 4 green onions
- 3 cup chicken breast
- 1 cup corn
- 4 oz cream cheese
- 3/4 cup Mexican cheese blend
- 1/2 cup Buffalo wing sauce
- 1/4 cup blue cheese
- 1 tsp granulated garlic
Instructions
- Prep the peppersPreheat the oven to 350°F. Cut the poblano peppers lengthwise in half and remove the seeds. Place them cut side up in a greased 15x10x1-inch baking pan.
- Build the fillingThinly slice all 4 green onions and set aside about a quarter of them for topping. In a large skillet, heat the butter over medium-high heat. Add three-quarters of the sliced green onions and cook, stirring, until tender, about 5 minutes. Cube the cream cheese, then add the shredded chicken breast, thawed corn, cream cheese, 1/2 cup of the Mexican cheese blend, wing sauce, crumbled blue cheese, and granulated garlic. Cook and stir until the cheeses are fully melted and the mixture is smooth.
- Fill and bakeSpoon the chicken mixture into the pepper halves. Cover and bake 25 to 30 minutes, until the peppers are tender. Sprinkle with the remaining 1/4 cup Mexican cheese blend and the reserved green onion, then bake uncovered until the cheese melts, about 5 minutes.