Stuffed Chiles with Chicken and Corn Sauce

Yoplait Griego
Prepare these easy and delicious stuffed poblano chiles with Oaxaca cheese, topped with a yellow and white corn sauce based on Yoplait Greek Yogurt Without Added Sugar. This preparation is very healthy and ideal for lunch.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 tablespoon butter
  • 1/4 onions
  • 1 clove garlic
  • 1 cup corn kernels, yellow
  • 1/2 cups corn kernels, white
  • salt
  • 1 cup Yoplait® Greek yogurt with no added sugar
  • 6 Poblano chiles, roasted, cleaned, and seedless
  • 2 cups chicken, shredded
  • 1 cup Oaxaca cheese, shredded
  • corn kernels, yellow, for decoration
Preparation
25 mins
15 mins
Low
  • Preheat the oven to 180 °C.
  • Heat a skillet over medium heat with the butter, cook the onion until transparent. Add the garlic, corn, and cook until soft, season with salt. Blend the previous preparation with Yoplait Greek Yogurt Without Added Sugar until obtaining a consistent sauce.
  • In a bowl, mix the chicken with the sauce. Fill the chiles and cover with Oaxaca cheese.
  • Bake the chiles until gratinated.
  • Serve the chiles on a bed of sauce, decorate with corn kernels.

Nutritional Information

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