Cheesy Chicken And Corn Stuffed Chiles Food

CHICKEN STUFFED CHILES

Steps:

• Preheat the oven broiler. Brush peppers with oil and arrange on a baking sheet. Broil peppers 5 minutes, turning occasionally, until scorched on all sides. Remove from heat, cool slightly, and peel. Reduce oven temperature to 350 degrees F (175 degrees C).
• In a bowl, mix the shredded chicken, 2 cups cheese, and 1 cup enchilada sauce. Cut a slit in each roasted chile pepper, and stuff each with about 1 tablespoon of the chicken mixture (depending on size of chiles). Arrange stuffed chiles in a single layer in a large baking dish. Cover with the remaining enchilada sauce.
• Bake 35 minutes in the 350 degrees F (175 degrees C) oven, until bubbly. Sprinkle with remaining cheese, and continue baking 5 minutes, or until cheese is melted. Garnish with olives and sour cream to serve.

RED PEPPERS STUFFED WITH CORN AND FRESH MOZZARELLA

Steps:

• Preheat the oven to 375 degrees F. Lightly butter a baking dish just large enough to hold the peppers.
• If the red peppers won't stand upright, slice them lengthwise in half, leaving the stem end intact. Steam them for 5 minutes and set aside.
• Melt the butter in a large skillet. Add the scallions, corn, and tomatoes and cook for 3 minutes over medium heat. Turn off the heat and stir in the cheese, basil, and half the bread crumbs. Season with salt and pepper. Fill the peppers and top with the remaining bread crumbs. Set them in a prepared dish, add a few tablespoons water to the dish, cover, and bake until the corn is hot and the peppers are cooked, about 25 minutes. Uncover and brown the tops under the broiler. Dust with paprika and serve.

CHEESY CORN STUFFED JALAPENOS

Steps:

• Take each jalapeno half and carefully clean out all the seeds and membranes using a spoon or paring knife. The insides of some jalapenos can be very hot so use caution, consider wearing gloves.
• Preheat oven to 375 degrees. Line a cookie sheet with tin foil.
• In a bowl combine cream cheese, shredded cheese, cumin, garlic, corn, cilantro, salt and pepper. Taste for seasoning.
• Sprinkle a little salt over each jalapeno half. Using a tablespoon, stuff each jalapeno half with cheese mixture and place on cookie sheet. Be careful not to overstuff. Bake in 375 degree oven for about 20 minutes until cheese is bubbly. Switch oven to broiler setting and broil for a few minutes till tops are slightly browned.

MEXICAN CHICKEN STUFFED BELL PEPPERS

Steps:

• Heat oven to 400ºF.
• Place bell pepper halves, cut sides up, in 13x9-inch baking dish. Bake 10 min.
• Meanwhile, cook onions in dressing in large nonstick skillet on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat. Stir in chicken, stuffing, corn, jalapeño peppers and half the cheese.
• Spoon chicken mixture into pepper halves. Cover.
• Bake 15 min. or until filling is heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.

MEXICAN CHICKEN STUFFED PEPPERS

Steps:

• Cook cubed chicken and red onion in a skillet until chicken is no longer pink inside. In a separate sauce pan prepare your rice, once rice is prepared add your black beans, corn, and diced tomatoes, stir together. Once the chicken is done there should be some water in the bottom of the skillet, add about half of the taco seasoning packet to the chicken and onion mixture, cook until it is thickened. Once thickened turn off heat and let sit. Take your peppers and cut them in half, and then core and clean them out. Place in a greased 13X9 cake pan empty side up. Mix together the chicken and rice mixture together. stuff each half of the green pepper until no more will fit. Do this until all of them are full. Empty the spaghetti sauce around the peppers in the cake pan. When there is about 15 min left of cooking sprinkle the top of each pepper with some cheese and pop back in until finished cooking.

CHICKEN AND CHEESE STUFFED GREEN CHILES

Steps:

• Roast and peel each chile. If fresh chiles are unavailable, you can use canned whole green chiles.
• Gather the ingredients.
• Boil or bake the chicken until it is cooked through. Let the chicken cool and then use forks or your fingers to pull it apart to shred it.
• Take two of the roasted chiles, cut the stem off and chop them up.
• Add the shredded chicken and the chopped chiles to a large bowl and add in the cream cheese, queso fresco, cumin, chile powder, and 1/2 teaspoon of the salt. Use a large spoon to smash the cream cheese into the mixture to begin mixing it. You can use your hands to squish it all together.
• Once the filling is made, set it aside. (Note: You can make the filling the day before and store it in the refrigerator until you are ready to use it.)
• Insert a sharp knife into the top of the chile, just under the stem and slice downward about halfway down the chile. (This will create a slit along the side.)
• Use a spoon or a knife, scrape the seeds and the white membrane out without tearing the chile flesh. (You can also do this with your fingers if the chile is soft enough.)
• Place a scoop of chicken filling inside the chile. Use your fingers to pull the chile around the filling and squeeze it slightly to seal it. Repeat with all of the remaining chiles and filling. Set aside.
• Crack each egg and separate the whites into 1 bowl and the yolks into another.
• Whip the egg whites until they are stiff.
• Stir the egg yolks in the separate bowl with a fork and a 1/2 teaspoon of salt.
• Slowly pour the egg yolk mixture over the egg whites. Use a large spatula to gently fold the yolks into the whites until they are almost completely incorporated. (A few streaks of the yolk is OK.)
• Heat the oil in a large pan over medium-high heat.
• Take a chile and dip it into the egg white batter, being careful to keep the chile intact and not let the filling spill out. (You may need both hands or a combination of forks or spoons to do this.)
• Gently place the chile into the hot oil and let it cook until the egg white batter is golden brown.
• Flip the chile over and repeat with the other side. Once the chile is completely golden brown on all sides, remove it from the hot oil and place on a paper towel to drain. Repeat with all of the chiles until they are all golden brown and cooked through.
• Serve the chiles immediately as they will begin to get soggy as they cool. ​​
• Enjoy.

CHEESY CHICKEN AND CORN STUFFED CHILES

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.

STUFFED POBLANOS WITH ROASTED CORN

Steps:

• Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and toss with 1 tablespoon vegetable oil, 1/2 teaspoon cumin and 1/2 teaspoon salt. Roast until they begin to brown and soften, about 20 minutes.
• Meanwhile, put the corn on another baking sheet, brush with the remaining 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon cumin. Roast until slightly golden, 15 minutes; turn, add the scallions and roast 15 more minutes. Let cool.
• Cut a 2-inch slit lengthwise into each pepper, remove the seeds and open the peppers slightly. (Peel the skin, if desired.)
• Remove the corn kernels from the cob; add to a bowl along with the scallions, then scrape in the milk from the cobs using the back of a knife. Stir in the crema, cilantro, and the lime zest and juice. Season with salt.
• Spoon the corn mixture into the peppers. Sprinkle the filling with cotija cheese. Return the peppers to the oven and bake until the cheese is slightly golden, about 8 minutes.