Ingredients:

  • 4 large Poblano Peppers (approx. 600g total)
  • 1 Tablespoon Olive Oil, divided (for peppers)
  • Pinch of Kosher Salt and Black Pepper
  • 1 Tablespoon Olive Oil (for filling)
  • 1 medium Yellow Onion, finely chopped (approx. 150g)
  • 2 cloves Garlic, minced
  • 2 cups Cooked Shredded Chicken (approx. 300g)
  • 1 x 15-ounce can Black Beans, rinsed and drained
  • 1 cup Frozen Sweetcorn, thawed (150g)
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Cumin Powder
  • 1/4 teaspoon Dried Oregano
  • Salt and Black Pepper, to taste
  • 1/4 cup Chicken Stock or Water
  • 1/2 cup Cream Cheese, softened (120g)
  • 1/2 cup Monterey Jack Cheese, grated (50g)
  • 1/2 cup Mature Cheddar Cheese, grated (50g)
  • 2 Tablespoons Fresh Coriander (Cilantro), chopped
  • Lime wedges, for serving

Instructions:

  1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or foil.
  2. Halve the 4 poblano peppers lengthwise, running the knife stem-to-tip. Scoop out all the seeds and membranes to create the pepper 'boats'.
  3. Toss the pepper halves with 1 Tablespoon of olive oil, salt, and pepper. Arrange cut-side-up on the baking tray. Par-Roast: Bake the peppers for 10–15 minutes until slightly softened but still holding their shape. Remove and keep the oven on.
  4. Heat the remaining 1 Tablespoon of oil in a skillet over medium heat. Add the chopped yellow onion and sauté until soft and translucent (about 5-7 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  5. Add the smoked paprika, cumin, and oregano. Cook for 30 seconds to toast the spices. Deglaze the pan with the chicken stock or water, scraping up any brown bits.
  6. Stir in the rinsed, drained black beans and thawed sweetcorn. Cook for 2 minutes to heat through. Transfer this vegetable mixture to a large mixing bowl.
  7. Add the shredded chicken and softened cream cheese to the bowl. Stir everything together until the cream cheese is fully incorporated and the filling is rich and creamy. Taste and adjust seasoning with salt and pepper.
  8. Spoon the filling generously into each par-roasted poblano pepper half. Mix the grated Monterey Jack and Cheddar cheeses together and sprinkle a generous layer over the top of each stuffed pepper.
  9. Return the stuffed peppers to the oven. Bake for 15–20 minutes, or until the peppers are tender, the filling is piping hot, and the cheese topping is melted, gloriously bubbly, and golden brown.
  10. Carefully remove from the oven. Garnish liberally with fresh chopped coriander. Serve immediately with a wedge of fresh lime.