Stuffed Poblano Peppers With Chicken, Beans, And Cheese

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 4 poblano peppers, halved and seeded
• 2 cups cooked chopped chicken breasts
• 4 ounces queso blanco, quesadilla cheese, shredded
• 1 cup frozen corn
• 1/2 cup diced red bell pepper
• 1/2 cup chopped onion
• 1/2 cup pinto beans or 1/2 cup black beans, drained and rinsed
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon and chili powder
• 1 garlic clove, chopped
• 8 corn tortillas, chopped
• 1/2 cup red enchilada sauce

Recipe

• 1 preheat broiler. place peppers (skin side up) on a baking sheet coated with cooking spray. broil 15 minutes or until blackened. place peppers in a large zip-lock bag for 15 minutes. peel and discard skins. place pepper halves in a 13x9 inch baking dish coated with cooking spray.
• 2 in a large bowl, mix the chicken through the tortillas. fold in enchilada sauce.
• 3 spoon chicken mixture evenly among the 8 pepper halves.
• 4 top with cheese.
• 5 bake 20 minutes or until cheese is melted.