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Jalapeno Cheddar Stuffed Chicken with Creamed Corn Recipe
Ben Carraoli

Jalapeno Cheddar Stuffed Chicken with Creamed Corn Recipe

I have to tell you, making this jalapeño cheddar stuffed chicken with creamed corn was such a fun and delicious experience! From the moment I prepared the spicy, cheesy filling to the golden, crisp chicken, my kitchen smelled irresistible.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts – pick thick, even pieces for easier stuffing
  • 4 oz cream cheese softened – allows for creamy filling and easy spreading
  • 1 cup shredded sharp cheddar cheese – freshly grated is best for meltiness
  • 2-3 fresh jalapeños finely diced – adjust for heat preference
  • 1 large egg beaten – helps the coating stick to the chicken
  • 1/2 cup all-purpose flour – for a light crisp crust
  • 2 tablespoons butter – for searing the chicken
  • 2 cups fresh or frozen corn kernels – thaw frozen fully if using
  • 2 green onions sliced – adds mild, fresh flavor to the corn
  • 1/4 teaspoon chili powder – enhances corn flavor
  • 1/8 teaspoon cayenne pepper – optional for extra spice
  • 2 tablespoons mayonnaise – for creamy texture in corn
  • 1/4 cup crumbled cotija cheese – balances sweet corn with salty creamy notes
  • Fresh cilantro chopped – garnish for color and flavor

Method
 

  1. Start by carefully slicing a pocket into each chicken breast. Make sure not to cut all the way through. Pat the chicken dry so the coating sticks better.
  2. In a bowl, mix softened cream cheese, shredded cheddar, and diced jalapeños. This spicy, cheesy mixture will make the inside of your chicken irresistibly creamy.
  3. Spoon the cheese mixture into each chicken breast pocket. Press gently to seal, then dip each piece into the beaten egg and dredge in flour for a crisp exterior.
  4. Heat a skillet with a bit of butter and sauté corn with green onions, chili powder, and cayenne until tender. Remove from heat and stir in mayonnaise and cotija cheese for a creamy, slightly sweet side.
  5. In the same skillet, add butter and sear stuffed chicken until golden brown on both sides. This step locks in the juices and gives a delicious crust.
  6. Top chicken with extra cheddar and sliced jalapeños. Transfer to the oven and broil for 1-2 minutes until cheese is melted and slightly crisp. Serve hot with creamed corn and garnish with fresh cilantro.

Notes

  • I like to use fresh jalapeños instead of jarred for a brighter flavor.
  • I always grate my cheddar cheese fresh; pre-shredded can be dry and doesn’t melt as well.
  • I find letting chicken rest for 5 minutes after searing keeps it extra juicy.
  • For a crispier coating, double-dip the chicken in egg and flour before cooking.