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.

• Ready In: 45 mins
• Serves: 4
• Yields: 8 pepper halves

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.