Flavor explosion! These Chicken and Corn Stuffed Chiles are packed with flavor – chicken, corn, cheese and salsa all inside a mild poblano pepper. Don’t skip the lime cream!
This time of year is very confusing to me. We still have a few days left until the fall equinox, so it is technically still summer. But the days already feel shorter, the leaves are starting to turn, and if your weather has been anything like ours – it’s a little cold and stormy outside.
I know the summer produce is coming to an end, but there are still tomatoes and squash and peppers to be had.
And while I’m almost ready to move onto apples and pumpkins, I need to soak in the very last of the summer. Which is why today I have chile peppers for you. Stuffed chile peppers.
I have always had a thing for stuffed chiles, but for some reason, I don’t make them often at home. That needs to change asap, especially after eating these babies. I know that right now, you should be able to find fresh local corn and chiles, but this stuffed chile recipe would be good year round since you can usually buy poblano peppers year round, and frozen corn could sub in for fresh.
This is another recipe that is made easy by using cooked, shredded chicken. I’ve talked about this about a million times, but I love to keep cooked, shredded chicken on hand at all times. It freezes really well, and it is the best time saver ever. If you don’t have any on hand, or if you don’t feel like cooking up some chicken, a rotisserie chicken works just as well!
These Chicken and Corn Stuffed Chiles are packed with flavor, and are the perfect dinner idea. I love them because they are the protein and vegetable in one! Poblanos work well in this recipe, as well, because they have lots of great flavor, but they aren’t too spicy, so you are keeping the meal family friendly.
Super easy and full of flavor – dinner is served!!
- 4 large poblano peppers
- 1½ cups cooked, shredded chicken (rotisserie chicken works great!)
- 1 cup corn kernels
- 1½ cups shredded mozzarella cheese
- ½ cup tomatillo salsa (homemade or store bought)
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- zest of 1 lime
- juice of ½ lime
- paprika and fresh cilantro, for garnish
- Preheat the oven to 400ºF. Cut a wide strip across the top of each pepper to create a “boat”. Remove the ribs and seeds from the pepper.
- In a large bowl, combine the chicken, corn, cheese, and salsa. Divide the mixture evenly, filling each pepper. Place the peppers on a baking sheet. Roast until the chiles are tender and the filling is browned, about 25 minutes.
- While the chiles are cooking, combine the sour cream, mayonnaise, lime zest and lime juice in a small bowl.
- To serve, drizzle the chiles with the sauce and sprinkle with paprika and cilantro.
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