Poblano Corn Queso Chicken Enchilada Skillet

Ingredients

Poblano and filling

• 2 medium poblano peppers
• 1 tbsp neutral oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1½ cups corn kernels, thawed if frozen
• 2 cups fully cooked shredded chicken
• 1 can (15 oz) black beans, drained and rinsed
• 1½ cups prepared red enchilada sauce
• 6 corn tortillas, 6 inches across, cut into 1-inch strips

Queso crown and finish

• 4 oz cream cheese, cubed and softened
• ¼ cup whole milk
• 1 cup (115 g) shredded pepper jack cheese
• 2 tbsp chopped cilantro
• 1 lime, cut into 4 wedges

Equipment

Oven-safe 12-inch skillet, baking sheet, bowl, thermometer

Allergens and ingredient notes: Milk; check enchilada sauce and corn tortilla labels for wheat and other allergens.

Step by step

1. Heat the broiler with a rack 6 inches from the element. Put whole poblanos on a baking sheet and broil 8–12 minutes, turning, until blistered. Transfer to a bowl, cover, and let steam 10 minutes. Peel loose skins, remove stems and seeds, and chop. Set the oven to 400°F (200°C).
2. Heat the oil in the oven-safe skillet over medium heat. Cook onion 4–5 minutes until softened. Add garlic and cumin for 30 seconds, then add corn and cook 2 minutes.
3. Stir in chopped poblanos, fully cooked chicken, drained black beans, and enchilada sauce. Simmer 3 minutes, then fold in all tortilla strips so they are coated and evenly distributed.
4. In a small saucepan over low heat, stir cream cheese and milk until smooth. Stir in half the pepper jack just until melted. Spoon this queso over the skillet in broad ribbons and scatter the remaining pepper jack over the top.
5. Bake 15–20 minutes until bubbling, lightly golden, and at least 165°F (74°C) in the center. Rest 5 minutes. Sprinkle with cilantro and serve with lime wedges. Use an oven mitt for the hot skillet handle.

The Devotti twist: Tortilla ribbons thicken the filling while a separate cream-cheese queso leaves creamy pockets across the top.

Make ahead and storage

Refrigerate within 2 hours and use within 3 days. Reheat covered to 165°F (74°C).

Image: AI-generated recipe illustration; homemade results and presentation will vary.