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10 min.
35 min.
8 servings

Poppin' Chicken Pones



  • 4 poblano chile peppers
  • 2 cups shredded cooked chicken
  • 1 (1.25 oz.) package taco seasoning
  • 1 (4 oz.) can chopped green chiles
  • 1/2 cup cream style corn
  • 1 (10 oz.) can tomatoes with green chiles, drained
  • 1 cup shredded Colby and Monterey Jack cheese blend
  • 1 large egg
  • 1/2 cup milk
  • 1 (6.5 oz.) package Martha White® Yellow Cornbread & Muffin Mix

Spicy Ranch Sauce

  • 1/2 cup ranch dressing
  • 1 teaspoon chipotle hot sauce
  • 1 teaspoon lime juice

Preparation Directions

  1. For pones: HEAT oven to 400°F. Slice peppers in half lengthwise and remove seeds. Arrange on 12 x 15-inch Lodge® cast iron chef platter or in 12-inch Lodge® cast iron skillet. Combine chicken, taco seasoning, green chiles, corn, tomatoes, cheese, egg, milk and cornbread mix in large bowl. Mix well.
  2. FILL pepper halves with equal portions of chicken mixture. Bake 30 to 35 minutes or until lightly browned.
  3. For sauce: STIR together dressing, hot sauce and lime juice in small bowl. Drizzle sauce over pones.

Nutritional Information Per Serving

Serving Size (1/8 of recipe), Calories 340 (Calories from Fat 160), Total Fat 18g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 75mg, Sodium 990mg, Total Carbohydrate 29g (Dietary Fiber 2g, Sugars 6g), Protein 17g; Percent Daily Value*: Vitamin A 15%, Vitamin C 100%, Calcium 15%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.