Ingredients
4 poblano peppers2 tablespoons butter4 green onions, thinly sliced, divided 3 cups shredded cooked chicken breast1 cup frozen corn (about 5 ounces), thawed4 ounces cream cheese, cubed3/4 cup shredded Mexican cheese blend, divided 1/2 cup Buffalo wing sauce1/4 cup crumbled blue cheese1 teaspoon granulated garlic
Preparation
Preheat oven to 350°. Cut peppers lengthwise in half; remove seeds. Place in a greased 15x10x1-in. baking pan. In a large skillet, heat butter over medium-high heat. Add 3 green onions, sliced; cook and stir until tender, about 5 minutes. Add chicken, corn, cream cheese, 1/2 cup shredded cheese, wing sauce, blue cheese and garlic; cook and stir until cheeses are melted.
Fill pepper halves with chicken mixture. Bake, covered, 25-30 minutes. Sprinkle with remaining 1/4 cup shredded cheese and sliced green onion; bake, uncovered, until cheese is melted, about 5 minutes.
