Jalapeño Cheddar Stuffed Chicken with Creamed Corn

Craving a dish that packs a punch of flavor and comfort? Jalapeño Cheddar Stuffed Chicken with Creamed Corn might just be your new go-to meal. This recipe combines the zesty kick of jalapeños with the rich creaminess of cheddar cheese, all stuffed inside succulent chicken breasts. Paired with a side of velvety creamed corn, it’s a harmonious blend of spicy, cheesy, and sweet flavors that will leave your taste buds dancing. Whether you’re cooking for family or hosting a dinner party, this dish is sure to impress.

Preparation

Preparing the Chicken

1. Pound the Chicken: Lightly pound the chicken breasts to an even thickness. This helps them cook more evenly and makes stuffing easier.
2. Season: Season the chicken breasts with salt, pepper, garlic powder, and onion powder.

Making the Jalapeño Cheddar Stuffing

1. Mix Stuffing Ingredients: In a bowl, combine the shredded cheddar cheese, diced jalapeños, and softened cream cheese. Mix until well combined.

Preparing the Creamed Corn

1. Cook the Corn: In a medium saucepan, melt the butter over medium heat. Add the corn and cook for a few minutes.
2. Add Cream and Thicken: Pour in the heavy cream and bring to a simmer. If using, add flour to thicken the mixture, stirring constantly. Season with salt and pepper.

Cooking Method

Step-by-Step Instructions for the Chicken

1. Stuff the Chicken: Place a portion of the jalapeño cheddar mixture in the center of each chicken breast. Fold the sides over and secure with toothpicks.
2. Sear the Chicken: Heat olive oil in a large ovenproof skillet over medium-high heat. Sear each stuffed chicken breast until golden brown on both sides.
3. Bake: Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted.

Step-by-Step Instructions for the Creamed Corn

1. Simmer and Thicken: Allow the corn and cream mixture to simmer until thickened to your liking, stirring occasionally.
2. Adjust Seasoning: Taste and adjust seasoning with additional salt, pepper, or sugar if needed.

Cooking Tips for Best Results

• Check Chicken Temperature: Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
• Don’t Overcrowd the Skillet: Cook in batches if necessary to ensure even browning of the chicken.

Serving Suggestions

Best Sides to Pair with the Dish

• Roasted Vegetables: Carrots, bell peppers, and zucchini add a colorful and nutritious touch.
• Rice or Quinoa: A simple grain helps soak up the creamy corn.

Presentation Ideas

• Garnish: Sprinkle chopped fresh parsley or cilantro on top of the chicken for a pop of color.
• Serve with a Side Salad: A crisp green salad complements the richness of the dish.

Variations

Ingredient Substitutions

• Cheese: Swap cheddar for Monterey Jack or pepper jack for a different flavor profile.
• Spice Level: Adjust the amount of jalapeño based on your heat preference or substitute with another type of pepper.

Making it Low-Carb or Gluten-Free

• Low-Carb: Omit the flour in the creamed corn recipe to keep it low-carb.
• Gluten-Free: Ensure that any thickening agents used are gluten-free.

Nutritional Information

Caloric Content

A typical serving of Jalapeño Cheddar Stuffed Chicken with Creamed Corn contains approximately 600-700 calories, depending on portion size and ingredients used.

Health Benefits

• Chicken: Provides lean protein and essential nutrients.
• Corn: Adds fiber and vitamins, though it’s best enjoyed in moderation.

Storing and Reheating

How to Store Leftovers

1. Cool and Store: Allow the dish to cool before transferring it to airtight containers.
2. Refrigerate: Store in the refrigerator for up to 3 days.

Best Reheating Methods

• Oven: Reheat the stuffed chicken and creamed corn in the oven at 350°F (175°C) until heated through.
• Microwave: Heat in a microwave-safe dish, covering with a lid to retain moisture.

Tips and Tricks

Common Mistakes to Avoid

• Overstuffing the Chicken: Don’t overstuff the chicken breasts to prevent spillage.
• Not Securing the Chicken Properly: Make sure to use toothpicks to keep the stuffing inside while baking.

Expert Tips for Perfecting the Recipe

• Use Fresh Ingredients: Fresh jalapeños and cheese will give the best flavor.
• Let the Chicken Rest: Allow the chicken to rest for a few minutes after baking for juicier results.

Conclusion

Jalapeño Cheddar Stuffed Chicken with Creamed Corn is a delectable and satisfying dish that brings together the best of spicy, cheesy, and creamy flavors. With its combination of tender chicken and rich stuffing, paired with luscious creamed corn, this recipe is perfect for any occasion. It’s simple to make, yet impressive enough to wow your guests.

FAQs

1. Can I use chicken thighs instead of breasts for this recipe?
Yes, chicken thighs work well and can add extra flavor and juiciness.

2. How can I make the creamed corn spicier?
Add a pinch of cayenne pepper or hot sauce to the creamed corn for an extra kick.

3. Can I freeze this dish?
Yes, you can freeze both the stuffed chicken and creamed corn. Just ensure they are well-wrapped and stored in freezer-safe containers.

4. How do I make the stuffing less spicy?
Use fewer jalapeños or remove the seeds to reduce the heat level.

5. What can I use if I don’t have heavy cream for the corn?
You can use half-and-half or milk, though the texture may be slightly less creamy.

Yield: 4

Jalapeño Cheddar Stuffed Chicken with Creamed Corn

Print

Craving a dish that packs a punch of flavor and comfort? Jalapeño Cheddar Stuffed Chicken with Creamed Corn might just be your new go-to meal. This recipe combines the zesty kick of jalapeños with the rich creaminess of cheddar cheese, all stuffed inside succulent chicken breasts. Paired with a side of velvety creamed corn, it’s a harmonious blend of spicy, cheesy, and sweet flavors that will leave your taste buds dancing. Whether you’re cooking for family or hosting a dinner party, this dish is sure to impress.

Prep Time 20 minutes

Cook Time 20 minutes

Ingredients

• 1 large egg, beaten
• 1/4 cup all-purpose flour, or use gluten-free
• 3 ounces cream cheese, at room temperature
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded pepper jack cheese
• 3 jalapeños, seeds removed (if desired,). 2 finely chopped, 1 sliced
• 1 clove garlic, grated
• 4 boneless skinless chicken breasts
• kosher salt and black pepper
• 2 tablespoons salted butter
• 2 tablespoons extra virgin olive oil
• CREAMED CORN:
• 2 tablespoons extra virgin olive oil
• 4 ears corn, kernels removed from the cob
• 1/4 cup chopped green onions or chives
• 1/2 teaspoon chipotle chili powder
• 1/4 teaspoon cayenne pepper
• 2 tablespoons avocado oil mayo
• 3/4 cup crumbled cotija or feta cheese
• 1/2 cup roughly chopped cilantro
• lime zest and juice

Instructions

1. Preheat the broiler. Place the egg and flour in separate shallow bowls.

2. In a bowl, combine the cream cheese, 1/4 cup cheddar, 1/4 cup pepper jack, 2 finely chopped jalapeños, the garlic, and a pinch each of salt and pepper.

3. Slice the chicken through the middle horizontally, being careful not to cut all the way through the chicken. Open the chicken and stuff with 1-2 tablespoons of the jalapeño cheese mix. Close the chicken, covering the filling.

4. Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate.

5. Make the corn. Heat the olive oil in a large, oven safe skillet. Add the corn, chives, chili powder, cayenne, and a pinch of salt. Cook until the corn is softened, about 5 minutes. Remove from the heat and spoon the corn into a serving bowl. Add the mayo, cheese, and cilantro.

6. Cook the chicken. In the same skillet, melt together the butter and olive oil. Add the chicken and cook until the bottom side is golden brown, about 3-4 minutes. Flip the chicken and cook until the chicken is cooked, 4 to 5 minutes.

7. Remove from the heat, sprinkle the remaining cheeses over the chicken, then add the jalapeño slices on top. Broil 1-2 minutes, until the cheese is melted. Serve topped with corn, fresh cilantro and lime juice.