Spicy Chicken with Poblano Peppers and Cheese

Spicy Chicken with Poblano Peppers and Cheese
Photo by Randy Mayor

Ingredients

  • 4 poblano chiles, halved and seeded
  • ¼ cup bottled salsa
  • 2 tablespoons finely chopped fresh cilantro
  • 1 cup (4 ounces) reduced-fat shredded cheddar cheese
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup chopped red bell pepper
  • + 9 more ingredients
    • Cooking spray
    • 1 cup fresh corn kernels (about 2 ears)
    • ½ cup chopped zucchini
    • ½ teaspoon paprika
    • ½ teaspoon bottled minced garlic
    • ¾ cup crushed baked tortilla chips, divided
    • ½ cup chopped onion
    • 2 cups chopped cooked chicken breast
    • ½ teaspoon ground cumin

Preheat broiler. Place poblano chile halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 8 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Reduce oven temperature to 375°. Combine chicken and nex...

View full recipe at My Recipes

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