Stuffed and Grilled Chicken Poblanos

Stuffed and Grilled Chicken Poblanos
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 280.6
  • Total Fat: 8.0 g
  • Cholesterol: 97.1 mg
  • Sodium: 1,152.7 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 4.4 g
  • Protein: 32.8 g

View full nutritional breakdown of Stuffed and Grilled Chicken Poblanos calories by ingredient


Introduction

This is a great recipe to use on our outdoor grill when you want a little Mexican flair without all the fat. These would be great served with Mexican Rice and Beans. This is a great recipe to use on our outdoor grill when you want a little Mexican flair without all the fat. These would be great served with Mexican Rice and Beans.
Number of Servings: 6

Ingredients

    Large Poblano Peppers, raw 6 count
    Smart Chicken Ground Chicken 99% lean, 16 oz
    Onion Raw 1 Medium, Chopped
    Cinnamon, ground, 1 tsp
    Pepper, red or cayenne, 0.5 tsp
    Pinch of Salt
    Tomato Paste, 1 can (6 oz)
    Chicken Broth, 1/2 cup
    green onion, raw (6 whole stalk) Chopped
    Cilantro, raw, 3 tbsp
    Philadelphia Fat Free Cream Cheese, 8 oz
    Kraft Shredded 2% Mexican Four Cheese blend, 1 cup
    Turkey Bacon(Jenny-O) 12 slices
    Cooking Spray, Pam Cooking Spray, 27 gram

Directions

Slice Poblanos down the side and removed seeds, set aside. In a pan over medium heat using non-stick cooking spray place one chopped onion and saute for 2 minutes until soft. Add ground chicken, cinnamon, cayenne pepper and salt, cook until ground beef browned. Stir in tomato paste and chicken broth until mixed well. Remove from heat to let cool slightly. Stir in chopped green onion, cilantro, room temperature cream cheese, and shredded cheese. Use this mixture to stuff peppers. Wrap each pepper in Turkey Bacon (2 slices) and secure with tooth picks. Spray indoor grill with cooking spray and grill on high for 5 minutes, or cook on outdoor grill turning until peppers begin to soften and turkey bacon is cooked.

Serving Size: 1 Stuffed Pepper

Number of Servings: 6

Recipe submitted by SparkPeople user JULWHEELER.