Chicken Poblano Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2 - 2 chicken breasts1 can corn1 can black beans6 poblano peppers2 cups your choice cheese ( I used low fat colby jack)sauce:1 cup greek yogurt1 cup milk4 oz. 1/3 less fat cream cheese4 tbsp Butter BudsSplash of white wineSpices to taste: garlic powder, onion powder, paprika, chil powder, pepper, salt
1. Cook and shred chicken. Set aside. Preheat oven to 400*.
2. In a skillet add milk, greek yogurt and cream cheese until thin. Then, add Butter Buds and a splash of white wine and stir until smooth. It may curdle a little but it will smooth out ionce you add the other igredients.
3. Add your spices.
4. Add chicken, corn and beans to the sauce and let simmer for a few minutes.
5. Meanwhile, rinse of poblanos. Cut a slit from top to bottom and then remove stem, ribs and seeds as best you can leaving the chile as intact as you can. Rinse out the insides so there are no seeds. Pat the chiles dry. Spray or rub olive oil on the outside of chiles. Use one cup of cheese and distribute among chiles, then fill them with the chicken mixture.
6. Place in oven for about 30-40 minutes. Chiles should get nice and toasted. sprinkle the remaining cheese on top of each chile in the last 5 minutes of cooking time.
Number of Servings: 6
Recipe submitted by SparkPeople user CRUZ2009.
2. In a skillet add milk, greek yogurt and cream cheese until thin. Then, add Butter Buds and a splash of white wine and stir until smooth. It may curdle a little but it will smooth out ionce you add the other igredients.
3. Add your spices.
4. Add chicken, corn and beans to the sauce and let simmer for a few minutes.
5. Meanwhile, rinse of poblanos. Cut a slit from top to bottom and then remove stem, ribs and seeds as best you can leaving the chile as intact as you can. Rinse out the insides so there are no seeds. Pat the chiles dry. Spray or rub olive oil on the outside of chiles. Use one cup of cheese and distribute among chiles, then fill them with the chicken mixture.
6. Place in oven for about 30-40 minutes. Chiles should get nice and toasted. sprinkle the remaining cheese on top of each chile in the last 5 minutes of cooking time.
Number of Servings: 6
Recipe submitted by SparkPeople user CRUZ2009.
Nutritional Info Amount Per Serving
- Calories: 375.4
- Total Fat: 15.2 g
- Cholesterol: 56.6 mg
- Sodium: 742.7 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 5.5 g
- Protein: 35.5 g
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