Cheesy Chicken And Corn Stuffed Chiles Recipes

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
• Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
• Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

Steps:

• Preheat the oven to 400. Cut a long strip out of one side of each chile, keeping the stem & tip intact. Remove the seeds. In a large bowl, toss the chicken, corn, mozzarella & salsa. Divide the filling among the chiles, place on a baking sheet. Roast until the chiles are tender & the filling is browned, about 25 minutes. In a bowl, whisk the sour cream, lime juice, & paprika. Drizzle over the chiles. Sprinkle with cilantro.