Chicken and Corn Stuffed Chiles
If you have about 40 minutes to spend in the kitchen, Chicken and Corn Stuffed Chiles might be a super gluten free recipe to try. This side dish has 320 calories, 24g of protein, and 18g of fat per serving. This recipe serves 4. For $3.76 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe from Taste and Tell Blog has 564 fans. Head to the store and pick up paprika, sour cream, shredded chicken, and a few other things to make it today. With a spoonacular score of 77%, this dish is solid. Similar recipes are Cheesy Chicken & Corn Stuffed Chiles, Corn-Stuffed Poblano Chiles, and Corn-stuffed Poblano Chiles.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1 cup corn kernels
juice of ½ lime
zest of 1 lime
1 tablespoon mayonnaise
paprika and fresh cilantro, for garnish
4 large poblano peppers
1½ cups cooked, shredded chicken (rotisserie chicken works great!)
1½ cups shredded mozzarella cheese
2 tablespoons sour cream
½ cup tomatillo salsa (homemade or store bought)
Equipment:
oven
bowl
baking sheet
Cooking instruction summary:
Preheat the oven to 400F. Cut a wide strip across the top of each pepper to create a boat. Remove the ribs and seeds from the pepper.In a large bowl, combine the chicken, corn, cheese, and salsa. Divide the mixture evenly, filling each pepper. Place the peppers on a baking sheet. Roast until the chiles are tender and the filling is browned, about 25 minutes.While the chiles are cooking, combine the sour cream, mayonnaise, lime zest and lime juice in a small bowl.To serve, drizzle the chiles with the sauce and sprinkle with paprika and cilantro.
Step by step:
1. Preheat the oven to 400F.
2. Cut a wide strip across the top of each pepper to create a boat.
3. Remove the ribs and seeds from the pepper.In a large bowl, combine the chicken, corn, cheese, and salsa. Divide the mixture evenly, filling each pepper.
4. Place the peppers on a baking sheet. Roast until the chiles are tender and the filling is browned, about 25 minutes.While the chiles are cooking, combine the sour cream, mayonnaise, lime zest and lime juice in a small bowl.To serve, drizzle the chiles with the sauce and sprinkle with paprika and cilantro.
Nutrition Information:
covered percent of daily need
