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Grilled Chicken Chili Verde And Corn On The Cob With Chipotle Cream Recipe

Nutrition per serving    (USDA % daily values)
CAL
871
FAT
152%
CHOL
112%
SOD
32%

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Ingredients for 4 servings

2 limes, 1 zested, 1 whole

1 sack white corn tortilla chips

1 1/2 pounds chicken cutlets

3 tablespoons fresh mint, a generous handful

4 large poblano peppers

1/4 cup cilantro or flat-leaf parsley, divided

2 to 3 cups chicken stock, depends upon how thick you like your sauce

Extra-virgin olive oil, for drizzling plus 2 tablespoons

1 1/2 teaspoons ground cumin

18 to 20 tomatillos, peeled and coarsely chopped

2 tablespoons finely chopped chives

1 jalapeno pepper, seeded and chopped

2 teaspoons adobo sauce

4 ears corn on cob, shucked and rinsed

1 chipotle in adobo, mashed into paste

1 cup shredded Chihuahua or Monterey Jack cheese, divided

1 cup heavy cream

1 onion, chopped

3 cloves garlic, grated

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