Chicken & Cornbread Stuffed Peppers (Poppin’ Chicken Pones)

Chicken & Cornbread Stuffed Peppers (Poppin’ Chicken Pones)

Kim B. of Heneger, Alabama

Ingredients

4 poblano chile peppers (I used green bell peppers)

2 cups cooked, shredded chicken

1 (1.25 oz) package taco seasoning

1 (4 oz) can chopped green chiles

1 (14 oz) can tomatoes with green chiles, drained

1/2 cup creamed corn

1 cup shredded Colby and Monterey Jack cheese blend

1 (6.5 oz) package Martha White Yellow Cornbread & Muffin Mix

1 large egg

1/2 cup milk

Spicy Ranch Sauce

1/2 cup ranch dressing

1 teaspoon hot sauce

1 teaspoon lime juice

Instructions

Slice peppers in half length wise and remove stem and seeds. Arrange cut side up on a 12 x 15 inch Lodge cast iron platter or a 12 inch Lodge cast iron skillet. In a large bowl, combine chicken, taco seasoning, green chiles, diced tomatoes, creamed corn, shredded cheese, egg, milk, and cornbread mix. Stir to combine well. Spoon equal amounts of filling into each pepper. Bake 30 to 35 minutes or until lightly browned. In a small bowl, combine ranch dressing, hot sauce, and lime juice. Drizzle over stuffed peppers before serving.

Source   https://www.mostlyhomemademom.com

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