- 8 large poblano peppers
- 1 (12.5 oz.) can chicken breast packed in water, drained
- 1 (4.5 oz.) can chopped green chiles
- 1 cup medium or hot salsa
- 1 (8oz) pkg. of Mexican style grated cheese, reduced fat
- 1 large brown paper lunch size bag
- 8 toothpicks
- cooking spray
- sour cream, optional garnish
Place all eight peppers on a baking sheet and broil sides until bubbly and blackened. Turn peppers every few minutes until blackened all around, being careful not to get burned. Then remove from broiler and place peppers in brown paper bag and fold close. Let sit for 15 minutes to cool down and steam will loosen skin. Then remove from bag and peel off skin, also removing seeds and stems, cutting pepper open and lay open flat.
Preheat oven to 350 degrees. In a large bowl place drained chicken breast and break up chicken chunks with fingers. Then add: salsa, green chiles, and cheese. Mix together well. Spray a 9 x 13 x 2 inch pyrex dish with cooking spray. Evenly divide chicken mixture between the peppers skewering them closed in the middle with a toothpick. Place in 350 degree oven and bake for 30 minutes. Remove and serve immediately with some beans or rice. Serve with optional sour cream.
I love the flavor combo of this chicken, cheese mixture with the peppers. It has just enough heat without being too spicy. If you are a wimp about spice you may stuff sweet bell peppers instead. Be bold and try it truly is not too hot. Enjoy!!!