Cornbread Stuffed Poblanos With Chile Peach Sauce

Name: Cornbread Stuffed Poblanos With Chile Peach Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Poblano peppers; 1 bunch 8.5 oz box of corn muffin mix; 1/2 Red onion, chopped; 1/2 cup Shredded Mexican cheese; 1 tablespoon Honey; 1 teaspoon Cumin; 1 Egg; 1/3 cup 2% Milk; 1 teaspoon Sriracha; 2 Peaches, peeled and diced; 1 pound Chicken tenders; Salt; Ground black pepper; Garlic powder; Cooking spray; 10 cherry or grape tomatoes, diced; 1/4 cup Salsa verde

Servings: persons

6 Poblano peppers
1 bunch 8.5 oz box of corn muffin mix
1/2 Red onion, chopped
1/2 cup Shredded Mexican cheese
1 tablespoon Honey
1 teaspoon Cumin
1 Egg
1/3 cup 2% Milk
1 teaspoon Sriracha
2 Peaches, peeled and diced
1 pound Chicken tenders
Salt
Ground black pepper
Garlic powder
Cooking spray
10 cherry or grape tomatoes, diced
1/4 cup Salsa verde

1
Preheat oven to 400 degrees.
2
While oven preheats, remove the tops and seeds from the peppers and stand them up in a cupcake tin.
3
Spread the chicken tenders on a baking sheet. Spray with cooking spray, sprinkle with salt, pepper and garlic powder. Repeat seasoning/spray on other side.
4
Put peppers and tenders in the oven.
5
In a large bowl, combine corn muffin mix, egg, milk, cheese, onion, honey and cumin.
6
After ten minutes, remove the peppers. Flip the tenders and let them continue to bake for 10 more minutes.
7
Fill peppers with corn bread mix, almost to the top. Any remaining batter can be put into empty cupcake holes that have been sprayed with cooking spray.
8
Return peppers to the oven and bake for 20 minutes. Filling will puff out of peppers.
9
In a food processor, blend peaches, sriracha, a pinch of salt and a pinch of garlic powder.
10
Put peach sauce in a pan and bring to a boil. Remove from heat.
11
Cut chicken tenders into chunks. Split among plates, along with diced tomatoes.
12
Put one stuffed pepper atop the chicken and tomato mixture. Drizzle with chile peach sauce and salsa verde. Serve!

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 Poblano peppers, 1 bunch 8.5 oz box of corn muffin mix, 1/2 Red onion, chopped, 1/2 cup Shredded Mexican cheese, and more.

Yes, Cornbread Stuffed Poblanos With Chile Peach Sauce falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!