Stuffed Chile with Chicken in Chipotle Sauce with Corn

Campbells®
We all love stuffed chiles, but sometimes we run out of ideas for the filling, we have this original recipe for you! Stuff your chiles with chicken with a slight kick from the chipotle. Top them off and sauce them with an exquisite creamy corn sauce.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 tablespoons margarine
  • 1/2 onions
  • 1 clove garlic
  • 2 cups chicken breast
  • 2 tablespoons chipotle chile powder
  • 1 cup panela cheese
  • 2 pinches salt
  • 4 Poblano chiles
  • 1 tablespoon margarine
  • 1 can cream of sweet corn, Campbell's®
  • 4 tablespoons peanuts
Preparation
10 mins
11 mins
Low
  • Heat the margarine in a medium skillet over medium heat, sauté the onion with the garlic for 3 minutes. Add the chicken and the chipotle pepper, cook for 3 more minutes. Remove from heat and add the cheese, mix and season.
  • Stuff the chiles with chicken and cheese. Set aside
  • Melt the margarine in a small pot over low heat, add the cream of corn and one can of water, cook for 5 minutes to reduce and thicken a bit.
  • Serve one chile on a plate, drizzle with the sauce and add a bit of peanuts on top.

Nutritional Information

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