Cheesy Chicken And Corn Stuffed Chiles Food

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.

CHEESY GREEN CHILE CORN

Steps:

• In a medium saucepan, combine corn, cream cheese and green chiles.
• Heat over medium high heat until the cream cheese is melted and smooth.
• Add shredded Cheddar cheese and seasonings; heat until cheese is melted.
• Pour into greased casserole dish and top with additional Cheddar cheese, as much as you like.
• Bake in a preheated 350-degree oven until cheese is melted and bubbling, about 25 minutes.
• NOTE: I drained one can of corn and did not drain the other can.
• You may prefer to drain both cans if you want less sauce.

CHEESY CHICKEN AND CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• While rice is cooking, heat olive oil in a skillet over medium-high heat. Cook chicken pieces in the hot oil until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
• At the same time, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until halfway tender but still crunchy, 2 to 4 minutes.
• Mix chicken, rice, corn, mild Cheddar cheese dip, cream of mushroom soup, chives, and bacon bits together in a medium to large bowl. Transfer mixture to a 2-quart casserole dish. Top with shredded Cheddar cheese.
• Bake in the preheated oven until cheese is melted, 30 to 40 minutes.
• Preheat the oven's broiler.
• Broil casserole until cheese has a golden look, about 2 minutes more. Let casserole cool for about 5 minutes before serving hot.

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.