Vermont Castings

Chicken-Stuffed Chilies

A hot, tart and savory dish for lovers of spice.

Prep Time
15 to 30 minutes
Requires attention
Cook Time
0 to 15 minutes
Chicken-Stuffed Chilies



    1. Pre-heat your gas grill to medium-high heat.
    2. Prepare minute or slow-cook rice on a side burner or on a stove-top inside. When finished, move to the side with the lid closed.
    3. Split the chicken breast and pound. Dust lightly with garlic salt and chili powder. Grill on each side until done. Remove from the grill and dice fine.
    4. Dice vegetables and mix to make salsa but hold the lime for now.
    5. Cut a notch into each of the chilies and de-seed. Stuff with rice and chicken and top with cheese. Grill until cheese is melting off the sides. Set aside to cool.
    6. Top with black beans, sour cream and guacamole as desired. Top with salsa and spritz with lime.

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