Chicken Stuffed Pablano Peppers

Four large Pablano Peppers
Two Chicken Beasts - boiled in water
1 cup shredded colby or Mexican cheese
3 fresh Jalapeno's
1/2 cup onion (red or white)
1 1/2 packages of cream cheese (softened)
1 cup fully cooked rice
1 4 oz can of chopped green chilies (mix with juice from can)
1 teaspoon Lowry's Garlic Salt

Keep skins on until meal is cooked, then easily pull it off, and serve!

Turn on broil in oven
Rinse off the pablano peppers -
Place the four pablano peppers on in a broiler pan / baking dish
turn the peppers as the skin starts to cook so they're cooked evenly -
Remove from the oven and set aside


Boil two chicken breasts in water until cooked
cool
shred into mixing bowl
add 1 1/2 package of light cream cheese (may work better to mix if the cream cheese is heated 30 seconds in microwave)
Add can of green chilies
1/2 to 1 cup cooked rice (change per individuals taste)
Add 3 chopped, fresh Jalapeno's
add 1/4 cup of red chopped onion
add 1/2 cup of shredded colby cheese
Lowry's Garlic salt for flavor
Mix well
Slice cooled Pablano's down center
Stuff with mixture


Preheat oven to 350
put in oven and bake for 30 minutes or until warmed through.

Top with remaining cheese and onion - bake five more minutes until cheese is melted.

Serve and enjoy!




Serving Size: Makes four healthy servings ~

Number of Servings: 4

Recipe submitted by SparkPeople user ESLAUGHENHOUP.