Prep 25 mins
Cook 20 mins
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.
- 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
- 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.
WOW! This was great! I followed the recipe except I omitted the corn (personal taste) and used grilled fajita beef (what I had on hand). I have never seen a recipe like this using diced corn tortillas and I am amazed to say that I doubt I will fiddle with this recipe at all! Thanks for posting! :)
Wonderful! I followed the recipe exactly except I didn't have any red peppers so I used Mexicorn with the peppers mixed in. They were delicious and my husband's words were "instant classic":) So I think we have a winner!
This is a unique and fresh recipe. Nice for something different. I didn't have 8 corn tortillas and used 6, but that was plenty. Very nice.