Cheesy Chicken & Corn Stuffed Chiles

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Cheesy Chicken & Corn Stuffed Chiles
  • Cook Time
  • Prep Time
  • 2Servings


  • 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
  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 1 lime, zested and juiced
  • Paprika and fresh cilantro, for garnish


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.