Poblano Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.5 C. Fage Fat Free Greek Yogurt1/2 C. Nonfat Milk1 T. Butter1 Can Black Beans1 Can Corn5 Large Poblano Peppers2 lbs. Chicken Cooked and Shredded1 8 oz. Block of Lowfat Cream CheeseOIlve OilOnion PowderGarlic PowderChili PowderPaprikaSalt
Wash, split-in-half, clean out seeds and pat dry, 4 of the 5 poblano peppers.
Cook your chicken, season to taste or use a local grocery store's pre-made. (HEB Seasoned Shredded Chicken works well).
lightly coat the outside of each pepper with olive oil. Stuff each half generously with your shredded chicken.
Cook at 350 for 45 minutes. Spread 1 C. of shredded cheese on top and set aside.
For the Sauce:
In a pan combine over low heat the yogurt, cream cheese, butter... cook until smooth.
Rinse off black beans and gently pat dry (otherwise your sauce will turn a yucky brown/gray). Dice up the 5th pepper and place in the cheese/yogurt mixture with the corn and beans. Let simmer for flavors to combine.
Season with onion powder, garlic powder, a little salt, red pepper, chili powder and/or paprika to taste.
pour mixture on top of cooked, stuffed peppers.
Number of Servings: 8
Recipe submitted by SparkPeople user DONNAINHOUSTON.
Cook your chicken, season to taste or use a local grocery store's pre-made. (HEB Seasoned Shredded Chicken works well).
lightly coat the outside of each pepper with olive oil. Stuff each half generously with your shredded chicken.
Cook at 350 for 45 minutes. Spread 1 C. of shredded cheese on top and set aside.
For the Sauce:
In a pan combine over low heat the yogurt, cream cheese, butter... cook until smooth.
Rinse off black beans and gently pat dry (otherwise your sauce will turn a yucky brown/gray). Dice up the 5th pepper and place in the cheese/yogurt mixture with the corn and beans. Let simmer for flavors to combine.
Season with onion powder, garlic powder, a little salt, red pepper, chili powder and/or paprika to taste.
pour mixture on top of cooked, stuffed peppers.
Number of Servings: 8
Recipe submitted by SparkPeople user DONNAINHOUSTON.
Nutritional Info Amount Per Serving
- Calories: 239.7
- Total Fat: 6.8 g
- Cholesterol: 51.0 mg
- Sodium: 212.9 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 5.4 g
- Protein: 22.4 g
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