Chicken Stuffed Poblano Chiles, 134 cal

8 Small poblano chiles (or 4 large)
1 large onion, finely chopped
3 heaping tsp minced garlic
2 TBS Olive Oil (EVOO)
3 boneless, skinless chicken breasts (1 1/2 #) diced into 1/2" cubes
1 tsp salt
2 to 2-1/2 Roma tomatoes, diced
1/2 cup sliced mushrooms
2 oz (1/4 cup) Monterey Jack Cheese Shredded or cubed
4 1/2 cup servings of Cilantro Lime Rice (see recipe)

USE GLOVES! Wash the poblano chilies and using a sharp knife, cut in half lengthwise from tip to stem. Carefully cut away the seeds and membrane. Leave stem. Rinse the inside of the chilies. Blanch peppers and set aside.

Preheat oven to 350 F. In a large skillet, warm 2 TBS EVOO. Add the onions and garlic and cook till onions begin to turn golden, stirring frequently.

Add the diced chicken and salt. Cook until chicken is almost done, then add tomato and mushrooms. Continue to cook until chicken is done (no longer pink).

Spray a two quart casserole dish with Olive Oil. Spray the outside of the chilies with olive oil. Pack the chicken mixture ito the chilies and push cheese (chunks) into the mixture. If using shredded cheese, place a small amount on top of each chile. Cover dish, place in preheated oven and bake for 30 minutes. During last 5 to 10 minutes, remove cover and bake until cheese is melted. Serve on top of a bed of 1/2 cup of rice.

Makes 4 servings.

Serve with Cilantro Lime Rice which is not calculated in this recipe's calories.

Number of Servings: 4

Recipe submitted by SparkPeople user CARIKE3.