Street Corn Stuffed Chicken Breasts
Grab your forks, you won't want to miss out on this Elote Loco recipe! Chicken stuffed with Elote street corn, and wrapped in bacon. Grill, top it with our homemade Elote sauce and enjoy!
Street Corn Stuffed Chicken Breasts
Rated 4.3 stars by 3 users
Category
Poultry
Cuisine
American
Servings
3-6
Prep Time
30 minutes
Cook Time
45-55 minutes
Grab your forks, you won't want to miss out on this Elote Loco recipe! Chicken stuffed with Elote street corn, and wrapped in bacon. Grill, top it with our homemade Elote sauce and enjoy!
Ingredients
- 3 – Chicken Breasts, boneless and skinless
- 15 Slice – Bacon
-
1 ½ C – Corn
-
½ C – Sour Cream
-
½ C – Quesadilla Cheese, shredded
-
2 T – Cilantro, chopped (more for garnish)
-
3 T – Elote Loco
-
3 T – Cotija Cheese, crumbled
-
½ C – Mayo
-
½ C – Sour Cream
-
1 T – Lime Juice
-
2 T – Elote Loco
Sauce
Directions
- Preheat grill to 350 degrees, set up for indirect cooking.
- Mix the sauce ingredients together and allow to sit in the fridge to meld the flavors.
- In a bowl, mix together the corn, sour cream, quesadilla cheese and 2 TB of Elote Loco. Stir until well combined.
- Trim the chicken breasts as necessary and butterfly them for stuffing.
- Pound out the chicken to ½”
- Place about 1/3 cup of the filling onto a chicken breast and then fold over the chicken.
- Wrap each stuffed chicken breast in 5 slices of bacon.
- Season with more Elote Loco and place on the grill for 40-50 minutes or until you reach an internal temperature of 165 degrees.
- Allow the chicken to rest for 5-10 minutes before slicing.
- Garnish with the Elote sauce, cotija cheese and chopped cilantro.
- Enjoy!
