cheesy chicken and corn stuffed chiles
Feel free to substitute monterrey jack, cotija or a cheese of your choice in place of the mozzarella. Recipe from Everyday with Rachel Ray
prep time
15 Min
cook time
25 Min
method
Bake
yield
2-4 serving(s)
Ingredients
- 4 large mild or spicy chile peppers (anaheim or poblano)
- 1 1/2 cups shredded rotisserie chicken
- 1 cup corn kernels
- 1 cup shredded mozzarella cheese
- 1/2 cup tomatillo salsa
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 - lime, zested and juiced
- - paprika and fresh cilantro for garnish
How To Make cheesy chicken and corn stuffed chiles
-
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.
-
Step 2In a large bowl, toss the chicken, corn, mozzarella and salsa. Divide the filling among the chiles; place on a baking sheet.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes