Stuffed Poblano Peppers With Chicken, Beans, and Cheese
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
8 pepper halves
- Serves:
- 4
ingredients
- 4 poblano peppers, halved and seeded
- 473.18 ml cooked chopped chicken breasts
- 113.39 g queso blanco, quesadilla cheese, shredded
- 236.59 ml frozen corn
- 118.29 ml diced red bell pepper
- 118.29 ml chopped onion
- 118.29 ml pinto beans or 118.29 ml black beans, drained and rinsed
- 14.79 ml chopped fresh cilantro
- 4.92 ml salt
- 4.92 ml cumin
- 4.92 ml and chili powder
- 1 garlic clove, chopped
- 8 corn tortillas, chopped
- 118.29 ml red enchilada sauce
directions
- 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.
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