Chicken and Corn Stuffed Poblano Rellanos

Chicken and Corn Stuffed Poblano Rellanos

  By  , ,

October 27, 2015

  • Yields: 6-8 Peppers
Chicken and Corn Stuffed Poblano Rellanos


1In to separate pans pour the 2 ounces of oil in each and bring up to high heat.

2Sear the chicken meat in one pan until golden brown and cooked through.

3At the same time sear the corn, red peppers and onion until starting to brown.

4Combine the two pans together into a large bowl then add 3/4 the pepper jack cheese and blend together. Set aside to cool.

5Blister then peel and deseed the poblano peppers with a small slit in the side.

6Stuff the peppers with the cooled filling and lay onto an oven safe tray.

7Top each with a pinch of the remaining pepper jack cheese and bake in a preheated 400-degree oven until hot through and cheese starts to brown.

8Serve with an enchilada sauce.


1 lb ground chicken

1 lb corn (fresh/frozen)

1/2 cup red pepper (small dice)

1/2 cup yellow onion (small dice)

1 lb Pepper Jack Cheese (grated)

6 each poblano peppers

1 pack (0.8 oz) Mrs. Wages® Classic Jalapeño Salsa Mix

4 oz vegetable oil

Salt (to taste)

Black Pepper (to taste)


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