Cheesy Chicken and Corn Stuffed Chiles

Daily Inspiration S


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

Recipe from Everyday with Rachel Ray


★★★★★ 1 vote

15 Min
25 Min


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  • 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
  • 1
    lime, zested and juiced
  • ·
    paprika and fresh cilantro for garnish

How to Make Cheesy Chicken and Corn Stuffed Chiles


  1. 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.
  2. In a large bowl, toss the chicken, corn, mozzarella and salsa. Divide the filling among the chiles; place on a baking sheet.
  3. 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.

Printable Recipe Card

About Cheesy Chicken and Corn Stuffed Chiles

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

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