Cheesy Chicken and Corn Stuffed Chiles

Daily Inspiration S

By
@DailyInspiration

Feel free to substitute monterrey jack, cotija or a cheese of your choice in place of the mozzarella.

Recipe from Everyday with Rachel Ray

Rating:
★★★★★ 1 vote
Comments:
Serves:
2-4
Prep:
15 Min
Cook:
25 Min
Method:
Bake

Ingredients

4 large
mild or spicy chile peppers (anaheim or poblano)
1 1/2 c
shredded rotisserie chicken
1 c
corn kernels
1 c
shredded mozzarella cheese
1/2 c
tomatillo salsa
2 Tbsp
sour cream
2 Tbsp
mayonnaise
1
lime, zested and juiced
paprika and fresh cilantro for garnish

Step-By-Step

1Preheat oven to 400 degrees. Cut a long strip out of one side of each chile, keeping the stem and tip intact. Remove the seeds.
2In a large bowl, toss the chicken, corn, mozzarella and salsa. Divide the filling among the chiles; place on a baking sheet.
3Roast until the chiles are tender and the filling is browned, about 25 minutes. In a bowl, whisk the sour cream, mayo and 1 tsp. lime juice. Drizzle over the chiles. Sprinkle with the zest, paprika and cilantro.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Diabetic, Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy