Cheesy Chicken & Corn Stuffed Chiles
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Yields 2 Servings
Ingredients:
- 4 large mild or spicy chile peppers, preferably poblano
- 1 1/2 cups shredded rotisserie chicken
- 1 cup corn kernels
- 1 cup shredded mozzarella
- 1/2 cup tomatillo salsa
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 lime, zested and juiced
- Paprika and fresh cilantro for garnish
Instructions:
Preheat the oven to 400 degrees . Cut a long strip out of one side of each chile, keeping the stem and tip intact. Remove the seeds. In a large bowl, toss the chicken, corn, mozzarella and salsa. Divide the filling among the chiles; place on a baking sheet. 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 zest, paprika and cilantro.