Stuffed Poblanos

Chicken and cheese filled poblano peppers created for low carb diets, though anyone that likes a little spicy TexMex would enjoy these. Prep time includes roasting the peppers. Place them cut side down on a baking sheet and spray tops with no-stick cooking spray or lightly oil. Broil till skin looks browned in spots about 10 minutes, 6 inches from heating element.

• Ready In: 1 hr
• Serves: 2

Ingredients

• 2  boneless skinless chicken breasts
•  oil
•  onion powder
•  garlic powder
•  poultry seasoning
•  paprika
•  cumin
• 2 -3  ounces cream cheese, softened
• 2 -3  poblano peppers, cut in 1/2 and roasted (you can peel them if you like)
• 1 1⁄2 cups monterey jack cheese, shredded
• 1  tablespoon  chopped cilantro
• 1⁄2  fresh jalapeno pepper, minced
• 1  scallion, chopped (about 2 T)
•  salt
•  salsa

Directions

1. Fry chicken in a bit of oil, sprinkling with any or all of the seasonings to taste.
2. Put heat on low and cover fry pan, turning chicken occasionally till done.
3. If there's some juice in the pan, after removing the chicken, cook on high heat till reduced to just a couple tablespoons or so and set aside.
4. Remove chicken from pan and chop.
5. Mix with cream cheese.
6. Add jack cheese, cilantro, jalapeno, scallion and a little salt, and mix well.
7. Place poblanos in a lightly greased baking dish cut side up and fill each with chicken mixture.
8. If you have the reduced chicken broth, pour over peppers.
9. Top each with a little or a lot of your favorite salsa, picante sauce or any Mexican tomato based sauce.
10. We use just a tsp or so on each pepper because hubby is on Atkin's, and it's just enough to add the salsa flavor.
11. Bake at 350 for anywhere from 20 to 45 minutes (depends on the size of the peppers, how warm the mix of chicken is, the size or type of pan) till heated through and a bit bubbly.