We had with refried pinto beans.
Spicy Chicken with Poblano Peppers and Cheese
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| Photo by ALB |
Yield: 4 servings (serving size: 2 chile halves)
Course: Main Dishes
Ingredients
4 poblano chiles, halved and seeded
2 cups chopped cooked chicken breast
1 cup (4 ounces) shredded cheddar cheese
1 cup fresh corn kernels (about 2 ears)
1/2 cup chopped onion
1/2 cup chopped zucchini
1/2 cup chopped red bell pepper (used green pepper)
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon bottled minced garlic
1/4 cup bottled salsa
Added in 1 can black beans
Cooking spray
3/4 cup crushed baked tortilla chips, divided (we used taco shells)
Preparation
Preheat broiler.
Place poblano chile halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 8 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins.
(Chop them up). Reduce oven temperature to 375°.
Combine chicken and next 11 ingredients (through garlic) in a large bowl; stir in salsa, stirring until well combined.
Place poblano peppers, cut sides up, in an 11 x 7-inch baking dish coated with cooking spray; top evenly with 1/4 cup chips. Spoon the chicken mixture evenly over chips; sprinkle with remaining 1/2 cup chips. Lightly coat chips with cooking spray. Bake at 375° for 20 minutes or until cheese melts and casserole is heated through.
2 cups chopped cooked chicken breast
1 cup (4 ounces) shredded cheddar cheese
1 cup fresh corn kernels (about 2 ears)
1/2 cup chopped onion
1/2 cup chopped zucchini
1/2 cup chopped red bell pepper (used green pepper)
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon bottled minced garlic
1/4 cup bottled salsa
Added in 1 can black beans
Cooking spray
3/4 cup crushed baked tortilla chips, divided (we used taco shells)
Preparation
Preheat broiler.
Place poblano chile halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 8 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins.
(Chop them up). Reduce oven temperature to 375°.
Combine chicken and next 11 ingredients (through garlic) in a large bowl; stir in salsa, stirring until well combined.
Place poblano peppers, cut sides up, in an 11 x 7-inch baking dish coated with cooking spray; top evenly with 1/4 cup chips. Spoon the chicken mixture evenly over chips; sprinkle with remaining 1/2 cup chips. Lightly coat chips with cooking spray. Bake at 375° for 20 minutes or until cheese melts and casserole is heated through.
Nutritional Information
Calories: 331; Fat: 11.1g (Saturated fat: 4.9g; Monounsaturated fat: 1.5g; Polyunsaturated fat: 1.5g); Protein: 32.4g; Carbohydrate: 25.2g; Fiber: 4.2g; Cholesterol: 80mg; Iron: 2mg; Sodium: 688mg; Calcium: 256mg
Cooking Light JULY 2005
Cooking Light JULY 2005
5 Smart Points (my additions/subtractions at 4 servings)
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