Best Cheesy Chicken And Corn Stuffed Chiles Recipes

Chicken Stuffed Poblano Chiles image

Provided by PaulaG

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

4 medium poblano chiles
1 large onion, finely chopped
2 -3 garlic cloves, minced
2 tablespoons olive oil, divided
2 boneless skinless chicken breasts, diced in 1/2 inch cubes
1/2-1 teaspoon seasoning salt
2 roma tomatoes, finely diced
1/2 cup mushroom, sliced
2 ounces monterey jack cheese, cut into 1/4 inch cubes (approximately 1/2 cup)
cooked saffron rice, 4 servings

Steps:

While using gloves, wash the poblano chilies and using a sharp paring knife, cut a slit lengthwise from stem to tip of chile leaving stem in tact.
Carefully cut away the seeds and membrane rinse the inside of the chilies and set aside.
In a large skillet over medium high heat, warm 1 tablespoon of the olive oil, add chopped onions and garlic.
Cook until onions begin to turn golden, stirring frequently.
Add the diced chicken, sprinkle with seasoning salt and cook until chicken is almost cooked through; add tomato and mushrooms, continue to cook until chicken is done.
Preheat oven to 350 degrees and spray a 2 quart casserole dish with non-stick cooking spray.
With remaining tablespoon olive oil, lightly oil the outside of the chilies and place them cut side up in casserole dish.
Pack the chicken mixture into chilies and push cheese into mixture along the slit.
Cover dish, place in preheated oven and bake for 35 to 40 minutes; remove cover the last 5 to 10 minutes of cooking.
Serve on top of a bed of saffron rice.

Nutrition Facts : Calories 225.8, Fat 13.1, SaturatedFat 4.2, Cholesterol 51.2, Sodium 156.2, Carbohydrate 9.8, Fiber 1.8, Sugar 5, Protein 18.2

Cheesy Chicken and Corn Stuffed Chiles image

Provided by Daily Inspiration S

Categories Chicken

Time 40m

Number Of Ingredients 9

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

Steps:

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.