Stuffed Poblano Peppers With Chicken, Beans, and Cheese |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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These are delicious, healthy, and surprisingly easy to make. But they look fancy! They are not spicy at all, so feel free to kick it up a notch if you like. Ingredients:
4 poblano peppers, halved and seeded |
2 cups cooked chopped chicken breasts |
4 ounces queso blanco, quesadilla cheese, shredded |
1 cup frozen corn |
1/2 cup diced red bell pepper |
1/2 cup chopped onion |
1/2 cup pinto beans or 1/2 cup black beans, drained and rinsed |
1 tablespoon chopped fresh cilantro |
1 teaspoon salt |
1 teaspoon cumin |
1 teaspoon and chili powder |
1 garlic clove, chopped |
8 corn tortillas, chopped |
1/2 cup red enchilada sauce |
Directions:
1. Preheat broiler. Place peppers (skin side up) on a baking sheet coated with cooking spray. Broil 15 minutes or until blackened. Place peppers in a large zip-lock bag for 15 minutes. Peel and discard skins. Place pepper halves in a 13x9 inch baking dish coated with cooking spray.
2. In a large bowl, mix the chicken through the tortillas. Fold in enchilada sauce.
3. Spoon chicken mixture evenly among the 8 pepper halves.
4. Top with cheese.
5. Bake 20 minutes or until cheese is melted.
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