Description
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!
Scale
Ingredients
- 4 large poblano peppers
- 1 1/2 cups cooked, shredded chicken (rotisserie chicken works great!)
- 1 cup corn kernels
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup tomatillo salsa (homemade or store bought)
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- zest of 1 lime
- juice of 1/2 lime
- paprika and fresh cilantro, for garnish
Instructions
- 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.
Recipe Notes:
very slightly adapted from Every Day with Rachael Ray September 2015