Name: Stuffed Chiles with Chicken and Corn Sauce
Prep time: 40 min
Cook time: 15 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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.