Baked Buffalo Chicken Stuffed Poblano Peppers
Spicy and cheesy baked poblano peppers stuffed with a flavorful blend of shredded buffalo chicken, black beans, and melted Mexican cheese. A satisfying and easy-to-make Tex-Mex inspired dinner.
Instructions
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1
Preheat oven to 350°F. Cut the poblano peppers lengthwise in half and remove the seeds. Place the pepper halves in a greased baking dish.
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2
In a large skillet, melt the butter over medium-high heat. Add 3 of the sliced green onions and cook until tender, about 5 minutes. Stir in the shredded chicken, corn, cream cheese, 1/2 cup of the shredded Mexican cheese, buffalo wing sauce, crumbled blue cheese, and granulated garlic. Cook and stir until the cheeses are melted and the mixture is well combined.
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3
Spoon the buffalo chicken mixture into the prepared poblano pepper halves. Bake, covered, for 25-30 minutes. Remove from the oven, sprinkle with the remaining 1/4 cup shredded Mexican cheese and the sliced green onion. Bake uncovered for an additional 5 minutes, or until the cheese is melted.
Nutrition Information
Per serving (based on 5 servings)
Nutrition information is automatically calculated and should be considered an estimate.
