Best 2 Cheesy Chicken Corn Stuffed Chiles Recipes

Indulge in a culinary journey with our tantalizing Cheesy Chicken Corn Stuffed Chiles, a delightful fusion of flavors and textures that will delight your taste buds. This delectable dish combines the smoky heat of poblano chiles with a savory filling of shredded chicken, sweet corn, and a blend of Mexican spices, all enveloped in a blanket of melted cheese. Alongside this main course, we present a trio of equally enticing recipes: a refreshing Pico de Gallo, a zesty Guacamole, and a creamy Sour Cream, each adding its own unique touch to elevate the overall dining experience. Get ready to embark on a flavor-filled adventure with our Cheesy Chicken Corn Stuffed Chiles and its accompanying recipes, sure to leave you craving for more.

Let's cook with our recipes!

CHEESY CHICKEN AND CORN STUFFED CHILES

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

Ingredients

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.

CHEESY CHICKEN & CORN STUFFED CHILES

CHEESY CHICKEN & CORN STUFFED CHILES image

Categories Chicken Dinner

Yield 2 to 4

Number Of Ingredients 8

Ingredients

4 large mild or spicy chile peppers
1-1/2 cups shredded rotisserie chicken
1 cup corn kernels
1 cup shredded mozzarella
1/2 cup tomatillo salsa
4 tbsp. sour cream
1 lime, juiced
Paprika & fresh cilantro, for garnish

Steps:

Preheat the oven to 400. Cut a long strip out of one side of each chile, keeping the stem & tip intact. Remove the seeds. In a large bowl, toss the chicken, corn, mozzarella & salsa. Divide the filling among the chiles, place on a baking sheet. Roast until the chiles are tender & the filling is browned, about 25 minutes. In a bowl, whisk the sour cream, lime juice, & paprika. Drizzle over the chiles. Sprinkle with cilantro.

Tips:

To make the dish more flavorful, use a variety of cheeses, such as cheddar, Monterey Jack, and cream cheese.
If you don't have any poblano peppers on hand, you can substitute bell peppers.
To make the dish vegetarian, omit the chicken and add more vegetables, such as black beans or corn.
For a spicier dish, add some diced jalapeños to the stuffing.
Serve the stuffed chiles with your favorite toppings, such as sour cream, guacamole, or salsa.

Conclusion:

Cheesy Chicken Corn Stuffed Chiles are a delicious and easy-to-make dish that is perfect for any occasion. They are packed with flavor and can be customized to your liking. Whether you are looking for a quick and easy weeknight meal or a dish to impress your guests, these stuffed chiles are sure to be a hit. So next time you are looking for a new and exciting recipe, give Cheesy Chicken Corn Stuffed Chiles a try!