We can't say enough good things about these delicious chicken-stuffed chiles! They're served in a yummy cilantro cream sauce, which makes every bite seem more indulgent.

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Ingredients

Directions

  • Preheat oven to 425°F. Line a baking sheet with foil. Place whole chiles on prepared baking sheet. Lightly coat peppers with cooking spray. Roast about 15 minutes or until peppers are charred. Place peppers in a very large bowl; cover with foil. Let stand about 20 minutes or until cool enough to handle.

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  • Meanwhile, reduce oven temperature to 400°F. For filling, in a medium saucepan heat oil over medium-high. Add corn; cook and stir 2 minutes. Add chili powder; cook and stir 1 minute. Add broth. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes. Remove from heat; cool 10 minutes. Stir in chicken, cheese, egg, salt, and black pepper.

  • Coat a 3-qt. rectangular baking dish with cooking spray. Reserve 1/4 cup Cilantro Cream sauce for serving, and pour the rest into the prepared baking dish. Use a small knife to scrape the charred skins off peppers. Cut a slit down one side of each chile pepper; open each pepper. If desired, remove stems and seeds from chile peppers. Spoon 1/4 cup of the filling onto each chile pepper. Fold up peppers around filling. Arrange peppers, filling sides up, in prepared baking dish.

  • Bake, uncovered, about 20 minutes or until filling is heated through (160°F). Let stand 10 minutes before serving.

  • Serve peppers with reserved Cilantro Cream Sauce and, if desired, top with cilantro.

*Tip

If Hatch chile peppers are not available, use Anaheim chile peppers, which are similar in size and shape.

Nutrition Facts

435 calories, (17 g saturated fat, 2 g polyunsaturated fat, 10 g monounsaturated fat), 140 mg cholesterol, 651 mg sodium, 20 g carbohydrates, 2 g fiber, 9 g sugar, 24 g protein.

Cilantro Cream Sauce

Ingredients

Directions

  • In a small saucepan melt butter over medium heat. Add minced garlic; cook for 2 minutes, stirring occasionally. Stir in all-purpose flour until smooth. Add half-and-half. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in chopped fresh cilantro and salt and pepper to taste. Makes 1 1/3 cups.

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