Chicken and 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.
Flavor explosion! These Chicken and Corn Stuffed Chiles are packed with flavor – chicken, corn, cheese and salsa all inside a mild poblano pepper. Don’t skip the lime cream!
Serves: 4 servings
4 large poblano peppers
1½ cups cooked, shredded chicken (rotisserie chicken works great!)
1 cup corn kernels
1½ cups shredded mozzarella cheese
½ cup tomatillo salsa (homemade or store bought)
2 tablespoons sour cream
1 tablespoon mayonnaise
zest of 1 lime
juice of ½ lime
paprika and fresh cilantro, for garnish
Preheat the oven to 400ºF. 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.