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Chicken and Corn Stuffed Chiles

Deborah, Taste and Tell
  • 40 minutes
  • Serves 4

INGREDIENTS

4

large poblano peppers

1 1/2 cups

cooked, shredded chicken (rotisserie chicken works great!)

1 cup

corn kernels

1 1/2 cups

shredded mozzarella cheese

1/2 cup

tomatillo salsa (homemade or store bought)

2 tbsp

sour cream

1 tbsp

mayonnaise

zest of 1 lime

juice of ½ lime

paprika and fresh cilantro, for garnish