Spicy Chicken with Poblano Peppers and Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This healthy Mexican-style chicken casserole features chopped cooked chicken, poblano chiles, zucchini, corn, bottled salsa, and crushed tortilla chips and is a great choice for weeknight dinners. Ingredients:
4 poblano chiles, halved and seeded |
2 cups chopped cooked chicken breast |
1 cup (4 ounces) reduced-fat shredded cheddar cheese |
1 cup fresh corn kernels (about 2 ears) |
1/2 cup chopped onion |
1/2 cup chopped zucchini |
1/2 cup chopped red bell pepper |
2 tablespoons finely chopped fresh cilantro |
1/2 teaspoon kosher salt |
1/2 teaspoon ground cumin |
1/2 teaspoon paprika |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon bottled minced garlic |
1/4 cup bottled salsa |
cooking spray |
3/4 cup crushed baked tortilla chips, divided |
Directions:
1. Preheat broiler.
2. Place poblano chile halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 8 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins.
3. Reduce oven temperature to 375°.
4. Combine chicken and next 11 ingredients (through garlic) in a large bowl; stir in salsa, stirring until well combined.
5. Place poblano peppers, cut sides up, in an 11 x 7-inch baking dish coated with cooking spray; top evenly with 1/4 cup chips. Spoon the chicken mixture evenly over chips; sprinkle with remaining 1/2 cup chips. Lightly coat chips with cooking spray. Bake at 375° for 20 minutes or until cheese melts and casserole is heated through.
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