Chicken And Huitlacoche Stuffed Chiles Recipes

MEXICAN CHICKEN STUFFED SHELLS

Steps:

• 1. Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them). If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain pasta and set aside while you make the filling.
• 2. Cook, drain and dice enough chicken breast to make 4 cups.
• 3. To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients.
• 4. In a separate bowl, mix the cream cheese, chicken sock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. ( If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave)
• 5. Spread 3/4 cup picante sauce in the bottom of a large baking pan. You can use 13x18x2 or 2 9x13 pans. Reserve the final 1/4 cup for later.
• 6. Using a spoon or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in pan.
• 7. When the pan is full, frizzle the shells with the remaining 1/4 cup of picante and then sprinkle with shredded cheddar cheese. Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.

CHEESY CHICKEN AND CORN STUFFED CHILES

Steps:

• 1. Preheat oven to 400 degrees. Cut a long strip out of one side of each chile, keeping the stem and tip intact. Remove the seeds.
• 2. In a large bowl, toss the chicken, corn, mozzarella and salsa. Divide the filling among the chiles; place on a baking sheet.
• 3. Roast until the chiles are tender and the filling is browned, about 25 minutes. In a bowl, whisk the sour cream, mayo and 1 tsp. lime juice. Drizzle over the chiles. Sprinkle with the zest, paprika and cilantro.

CHILE RELLENOS STUFFED CHICKEN

Steps:

• Preheat oven the 375 degrees F.
• Place a chicken breast into a large Ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts and set aside.
• Combine the grated cheese, cream cheese, onion, garlic, cilantro (if using), 1/4 teaspoon of ground cumin, and 1 teaspoon of chili powder in a bowl and stir well.
• Take each canned whole chile pepper and stuff with a quarter of the cheese mixture.
• Take a flattened chicken breast and place a cheese-stuffed chile pepper on top, then roll the chicken breast around the pepper and fold in the sides; secure the roll with wooden toothpicks so that the toothpicks are as flat against the meat as possible (makes dredging easier).
• Repeat with all breasts and chile peppers.
• Beat the egg and milk together and pour into a shallow dish or pan.
• Combine the bread crumbs, garlic powder, the remaining cumin and chili powder, and salt, and pour onto another shallow dish or pan.
• Dredge the rolled chicken breast in the egg mixture, then in the bread crumbs and coat well.
• Bake the rolls on an un-greased baking dish, uncovered, at 375 degrees F for about 40 minutes and the meat is tender and juices run clear.
• Remove and discard toothpicks.
• Garnish with chopped green onions and serve with a bit of sour cream/guacamole and Mexican rice.

HATCHET CHILE STUFFED CHICKEN

Steps:

• Saute the onion and garlic in olive oil until soft.
• Add salt, chiles, cumin and oregano to onions and garlic.
• On each chicken breast, place 1/4 of the chile mixture and 1/4 cup cheese. Roll up and secure with toothpicks. Roll the chicken breasts in the corn meal.
• Bake at 375 for 45-55 minutes. Towards the end of cooking --
• Combine remaining peppers, cheese, and sour cream. Cook over low heat until the cheese melts and the sauce is smooth.
• When chicken is done, remove from oven and let rest 5 minutes before serving. Serve with the chile cheese sauce poured over the breasts.

STUFFED MEXICAN CHICKEN SHELLS RECIPE (FREEZER MEAL)

Steps:

• Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them- if you cook them too long, they will be difficult to stuff). Drain the pasta and set aside while you make the filling.
• For the filling, add diced chicken, drained black beans, green onions, diced peppers, and cumin into a large mixing bowl. Mix well.
• In a separate bowl, mix the cream cheese, chicken broth and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well (if you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave).
• You will need either 2 9x13" baking pans OR one large baking sheet. Spread 3/4 cup salsa in the bottom of each 9x13" baking pan.
• Using a spoon, fill each of your cooked pasta shells with chicken mixture, setting them into the salsa-covered pan. Continue until all shells are filled and arranged in the pans.
• When the pans are full, drizzle the shells with the remaining 1/2 cup of salsa (1/4 cup per pan) and then sprinkle with the shredded cheddar cheese.
• Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.