CHEESY CHICKEN AND CORN STUFFED CHILES

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Cheesy Chicken and Corn Stuffed Chiles image

Feel free to substitute monterrey jack, cotija or a cheese of your choice in place of the mozzarella. Recipe from Everyday with Rachel Ray

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.

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