Chicken And Corn Stuffed Poblano Peppers

Broil the poblanos until all sides are charred. Once all sides are blackened, add the peppers to a bowl and cover with plastic wrap. Depending on the strength of your broiler, this should take 5-15 minutes.

Once charred, add the peppers to a bowl and cover with plastic wrap to steam. Once cooled, peel the skin from the peppers. (Note: I wear gloves for this step).

Slice a small slit down one side of each pepper and remove all of the seeds. Continue until all of the peppers are ready for stuffing.

Preheat the oven to 350.

Slice the corn from the cob. Add this to a medium bowl. In the interest of keeping things simple, the corn goes in raw. If you wanted to char it with the poblanos, you could do that too.

Dice the tomato and scallions and add them to the corn and chicken mixture.

Shred 1 cup of jack cheese and 1 cup of cheddar cheese. Mix to combine. Reserve half of the cheese combination for topping the peppers. The rest goes into the peppers.

Add the jack cheese, feta, and mozzarella cheese to the bowl. Add the salt, chilli powder, garlic, and cumin. Stir to combine.

Shred the chicken breast and add it to the bowl as well.

Add the filling to each pepper. Bake at 350 for 25 minutes or until golden brown.

Top with sour cream or avocado.