Cheesy Chicken and Corn Stuffed Chiles
Daily Inspiration S
Recipe from Everyday with Rachel Ray
4 largemild or spicy chile peppers (anaheim or poblano)
1 1/2 cshredded rotisserie chicken
1 ccorn kernels
1 cshredded mozzarella cheese
1/2 ctomatillo salsa
2 Tbspsour cream
1lime, zested and juiced
·paprika and fresh cilantro for garnish
How to Make Cheesy Chicken and Corn Stuffed Chiles
- Preheat oven to 400 degrees. Cut a long strip out of one side of each chile, keeping the stem and tip intact. Remove the seeds.
- In a large bowl, toss the chicken, corn, mozzarella and salsa. Divide the filling among the chiles; place on a baking sheet.
- Roast 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.