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Cheesy Chicken and Corn Stuffed Poblano Chiles

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Posted by Abby Branham

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Prior to having our daughters, Drew and I would regularly get together with good friends for cuisine theme dinners.  Mexican, Thai, German, Italian, and Caribbean…so fun…so delicious. It’s been a while, so a few weeks ago we all pulled our respective kiddos together for a throwback to our cuisine theme nights and  this time we picked Mexican.

For my dish, I went with Cheesy Chicken and Corn Stuffed Poblano Peppers, because I love poblano peppers.  My mother-in-law Judy found this recipe in the September 2015 edition of the Rachel Raye Magazine and it’s been sitting in a pile of recipes I have been wanting to try.  In all honesty, I am usually hesitant to try Rachel Raye recipes because I’ve found they require a lot of prep.  This recipe had some time saving ingredients though (which by now you know is a deal breaker for me) so I gave it a go.  The result?  A big thumbs up.  If you want to give this recipe a try there is a printable recipe card at the bottom of this post.

Ingredients

Serves 2 to 4

4 large poblano peppers
1 1/2 cups of shredded rotisserie chicken
1 cup corn kernels
1 cup shredded cotija cheese (the original Rachel Raye recipe called for mozzarella)
1/2 cup tomatillo salsa
2 tbsp. sour cream
2 tbsp. mayonnaise
1 lime, zested and juice
Paprika and fresh cilantro, for garnish

Let’s Get Cookin’….

Preheat the oven to 400 degrees.  Cut each poblano in half, long ways.  Be careful to keep the stem and tip intact.  Remove the seeds.

In a large bowl, mix the chicken, corn, cotija cheese, and salsa.  Divide the filling among the chiles; and then place them on a baking sheet.

Roast until the chiles are tender and the filling is browned, about 25 minutes.

In a bowl, whisk together the sour cream, mayo, and 1 tsp. lime juice.  Drizzle over the chiles.  Sprinkle with zest, paprika and cilantro.

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I really hope you enjoy this as much as we did for our throwback Mexican cuisine theme dinner.  It is a quick and easy meal, and it is mmm, mmm good!  The bonus is you can use the remainder of the rotisserie chicken to make chicken salad, and/or have chicken over a nice salad for meals during the week.  Let us know what you think.  Enjoy!

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Cheesy Chicken and Corn Stuffed Poblano Peppers

  • Servings: 2-4
  • Difficulty: Easy
  • Print

Ingredients

4 large poblano peppers
1 1/2 cups of shredded rotisserie chicken
1 cup corn kernels
1 cup shredded cotija cheese (the original Rachel Raye recipe called for mozzarella)
1/2 cup tomatillo salsa
2 tbsp. sour cream
2 tbsp. mayonnaise
1 lime, zested and juice
Paprika and fresh cilantro, for garnish

Let’s Get Cookin’!

Preheat the oven to 400 degrees.  Cut each poblano in half, long ways.  Be careful to keep the stem and tip intact.  Remove the seeds.

In a large bowl, mix the chicken, corn, cotija cheese, and salsa.  Divide the filling among the chiles; and then place them on a baking sheet.

Roast until the chiles are tender and the filling is browned, about 25 minutes.

In a bowl, whisk together the sour cream, mayo, and 1 tsp. lime juice.  Drizzle over the chiles.  Sprinkle with zest, paprika and cilantro.

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