Chicken Stuffed Chiles (Poblano Peppers) |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A healthier alternative to chili relleno. Low in fat, full of flavor, and fun to cook. Ingredients:
3 chicken breast halves, cooked and shredded |
4 poblano chiles, medium in size |
1/2 teaspoon onion powder |
1/2 teaspoon kosher salt |
1/4 teaspoon pepper, ground (or to taste) |
2 cups enchilada sauce, canned (or enchilada sauce) |
8 ounces mexican cheese, shredded |
Directions:
1. I like to cook the chicken breasts in a crock pot as they are tender and easy to shred.
2. Roast the poblanos either under the broiler on the grill until at least half of the skin is charred black.
3. Place the chiles in a zip-lock bag and let steam for about 20 minutes.
4. Prepare enchilada sauce.
5. Carefully remove the outer skin from the chiles.
6. Cut a slit in the chiles and carefully remove the seeds. Don't be overly concerned about the peppers splitting.
7. Mix the chicken with 1/2 cup of the enchilada sauce, salt, pepper, onion powder and one half of the cheese.
8. Stuff the chiles.
9. Spray a casserole dish with vegetable spray and place the peppers in the dish.
10. Cover with remaining sauce and cheese.
11. Bake in a 375°F oven until the peppers are heated through and the cheese is melted (about 20 minutes).
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