Chicken Poblano Peppers
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Chicken Poblano Peppers calories by ingredient
Introduction
I made my own version of a "cream sauce". Typically it is made of flour milk and sour cream. I subbed greek yogurt for the sour cream. Also, I didn't use the flour, but you could to make the sauce thicker (my sauce was thin). I also used butter buds but it is not factored in to the nutritional info because I could not find it. I think it may be like 10 cals per tbsp. I made my own version of a "cream sauce". Typically it is made of flour milk and sour cream. I subbed greek yogurt for the sour cream. Also, I didn't use the flour, but you could to make the sauce thicker (my sauce was thin). I also used butter buds but it is not factored in to the nutritional info because I could not find it. I think it may be like 10 cals per tbsp.Number of Servings: 6
Ingredients
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1 1/2 - 2 chicken breasts
1 can corn
1 can black beans
6 poblano peppers
2 cups your choice cheese ( I used low fat colby jack)
sauce:
1 cup greek yogurt
1 cup milk
4 oz. 1/3 less fat cream cheese
4 tbsp Butter Buds
Splash of white wine
Spices to taste: garlic powder, onion powder, paprika, chil powder, pepper, salt
Directions
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.
Member Ratings For This Recipe
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