Poblano Chicken
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Poblano Chicken calories by ingredient
Introduction
Essentially the Greek Yogurt replaces the sour cream and the lowfat cream cheese replaces yummy full fat queso. Essentially the Greek Yogurt replaces the sour cream and the lowfat cream cheese replaces yummy full fat queso.Number of Servings: 8
Ingredients
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1.5 C. Fage Fat Free Greek Yogurt
1/2 C. Nonfat Milk
1 T. Butter
1 Can Black Beans
1 Can Corn
5 Large Poblano Peppers
2 lbs. Chicken Cooked and Shredded
1 8 oz. Block of Lowfat Cream Cheese
OIlve Oil
Onion Powder
Garlic Powder
Chili Powder
Paprika
Salt
Directions
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.