Huitlacoche and Oaxaca Cheese Stuffed Chicken

Alejandra Cota
Get ready to prepare this delicious huitlacoche and Oaxaca cheese stuffed chicken accompanied by a rich creamy poblano sauce. It is a dish with very Mexican ingredients that achieves an excellent combination. Huitlacoche is an edible fungus that grows on corn ears, has a black color, and is the star of many preparations in Mexican cuisine. So join all the chefs creating delicious dishes with these ingredients and cook this huitlacoche and Oaxaca cheese stuffed chicken. It will be everyone’s favorite dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 tablespoon vegetable oil
  • 1/4 onions, finely chopped
  • 1 clove garlic, finely chopped
  • 2 cups huitlacoche, canned
  • 3 leaves epazote
  • 1/2 cups ear corn
  • 800 grams chicken cutlet
  • 2 cups Oaxaca cheese, shredded
  • vegetable oil
  • 190 grams cream cheese
  • 1 cup table cream
  • 1/2 cups evaporated milk
  • 1 cup Poblano chile, in strips
  • 1 teaspoon onion powder
  • butter
  • corn kernels, for garnish
  • salt and pepper
Preparation
30 mins
20 mins
Low
  • For the filling, cook the onion, garlic, huitlacoche, epazote, and corn with the oil for 10 minutes, season with salt and pepper. Place the chicken fillets on a board, fill with the previous mixture and a bit of cheese, roll up and secure with a toothpick.
  • Heat a skillet with oil and cook the chicken until golden. Set aside.
  • For the sauce, blend the cream cheese with the media crema, evaporated milk, poblano strips, and onion powder.
  • In a small pot, add the butter and sauce, cook for 5 minutes after it starts to boil.
  • Serve on a plate with a mirror of sauce and place the chicken, drizzle with sauce and garnish with corn.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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