Cheesy Chicken & Corn Stuffed Chiles
Prep time: 
Cook time: 
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Serves: 5 stuffed chiles
  • 5 large poblano chiles
  • ½ cup salsa
  • ½ cup nonfat plain Greek yogurt, divided
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1½ cups (~6 oz) shredded rotisserie chicken
  • 1 can no salt added black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup 2% shredded mozzarella
  • 2 tsp lime juice
  • ¼ cup cilantro, chopped (for garnish, if desired)
  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside. Cut top section of each pepper and discard, scrape out seeds and membranes from peppers; discard. Place peppers on the baking sheet and bake for 15 minutes.
  2. Meanwhile, combine salsa, ¼ cup yogurt, cumin, and chili powder in a large bowl; mix well. Add to the salsa mixture the chicken, beans, corn, and mozzarella; mix well.
  3. Fill each poblano chile with the chicken mixture, firmly pressing the mixture into the pepper to fill completely.
  4. Reduce oven temperature to 350 degree F and bake the peppers for 40 minutes.
  5. While chiles bake, mix together the lime juice and remaining ¼ cup yogurt in a small bowl. Drizzle yogurt over peppers before serving and sprinkle with cilantro, if desired. Serve hot.
Recipe adapted from Rachel Ray
Nutrition Information
Serving size: 1 chile Calories: 304 Fat: 6.4 Carbohydrates: 34.2 Sugar: 1.8 Sodium: 447 Fiber: 4.8 Protein: 28.0 Cholesterol: 44
Recipe by Prevention RD at