Buffalo Chicken Stuffed Poblano Peppers

 Not gonna lie. I was a bit nervous about this recipe. If any of you remember, my other experience with stuffed poblano peppers did NOT go well. Need a reminder? Refresh your memory here. On top of my bad memories with poblano peppers, this has Buffalo in the title. Buffalo, in my mind, equates to super spicy. But I chose to suck it up and give it a shot. I was pleasantly surprised!

So yes, Buffalo-flavored anything still means a bit spicy, but it wasn't unbearable. Weirdly enough, it was less spicy when I reheated the leftovers later. *shrug* Not sure what that's about. Maybe I burned off my taste buds the first day and just couldn't feel them the next day? I think this was a delicious recipe and would definitely make it again. Doug and Tyler's only drawback was the texture of the pepper. They didn't want them mooshy, but they were also pretty crisp still and this weirded them out. I liked it. Added some crunch to the recipe. 

• 4 poblano peppers
• 1 Tbsp butter
• 4 green onions, thinly sliced, divided
• 3 cups shredded cooked chicken breast
• 1 cup frozen corn, thawed
• 4 oz cream cheese, cubed
• 3/4 cup Mexican cheese blend, divided
• 1/2 cup Buffalo wing sauce
• 1/4 cup crumbled blue cheese
• 1 tsp garlic powder

Halve peppers length-wise; remove seeds. Place in a greased 13 x 9 inch baking dish. In a large skillet, heat butter over medium-high heat. Add 3 green onions; cook and stir until tender, about 5 minutes. 

Preheat oven to 350 degrees. Add chicken, corn, cream cheese, 1/2 cup shredded cheese, sauce, blue cheese, and garlic to the skillet. Cook and stir until cheese is melted. 

Fill peppers with chicken mixture. Bake, covered, for 25-30 minutes. Sprinkle with the remaining 1/4 cup shredded cheese and green onion; bake, uncovered, until the cheese is melted, about 5 minutes. 

NOTES: As I mentioned above, we did have leftovers. I heated them up in our little convection toaster oven for 10 minutes at 350 degrees and it was perfect. They still had flavor and that crunch. I will definitely be making these again. I'm also wondering, if I'm not in a spicy mood, would these be any good with BBQ sauce instead of Buffalo sauce?

Serves 8

Prep Time: 15 minutes

Total Time: 45 minutes

Recipe from Taste of Home