Stuffed Poblano Peppers With Chicken Beans And Cheese Food
STUFFED POBLANO PEPPERS WITH CHICKEN, BEANS, AND CHEESE
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.
Provided by AG0508
Categories One Dish Meal
Time 45m
Yield 8 pepper halves, 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- In a large bowl, mix the chicken through the tortillas. Fold in enchilada sauce.
- Spoon chicken mixture evenly among the 8 pepper halves.
- Top with cheese.
- Bake 20 minutes or until cheese is melted.
Nutrition Facts : Calories 286.4, Fat 3.8, SaturatedFat 0.5, Sodium 886.8, Carbohydrate 59.2, Fiber 12.2, Sugar 4.2, Protein 10.3
POBLANOS STUFFED WITH CHEDDAR AND CHICKEN
Another good recipe from Fine Cooking. These could be made ahead of time and heated through in the oven at a later time or the next day.
Provided by CC G
Categories Mexican
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.
- Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.
- Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 teaspoons salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat. Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.
- Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.
Nutrition Facts : Calories 598.8, Fat 26, SaturatedFat 14.6, Cholesterol 69.3, Sodium 419.1, Carbohydrate 67.8, Fiber 2.9, Sugar 4.9, Protein 23.1
REFRIED BEAN STUFFED POBLANOS W/ CHEESE
I found this one on the Cooking Light website and I can't wait to try it! Use reduced fat and reduced sodium ingredients to make this as healthy as possible. You can also add chicken to change this from a vegetarian to a carnivore dish.
Provided by PSU Lioness
Categories Rice
Time 8m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place chile halves, cut sides up, on a round microwave-safe plate.
- Cover with wax paper; microwave at HIGH 3 minutes.
- While chiles cook, combine beans, rice, and picante sauce in a medium bowl, stirring well. (This is where you would add the chicken if using).
- Spoon bean mixture evenly into chile halves.
- Cover with wax paper; microwave at HIGH 2 minutes.
- Uncover chiles, sprinkle each half with 2 tablespoons cheese, and microwave at HIGH 1 to 2 minutes or until cheese melts.
- Sprinkle evenly with cilantro, if desired.
Nutrition Facts : Calories 53.9, Fat 0.2, Sodium 99, Carbohydrate 11.9, Fiber 0.7, Sugar 1.7, Protein 1.5
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