Ok, so I know it has been a long time since I posted anything on here, but I have not been very adventurous in my cooking lately, so I haven't had anything to post. Well, tonight, that changed. Last weekend in my Bountiful Basket box contained poblano peppers. I have never had one of these and had no clue what to do with them. After researching a little on Pinterest, and realizing I didn't have all the ingredients for a single recipe on there, I decided to make up my own with things I already had. I am glad I did! This was delicious and made my house smell wonderful.
2 chicken breasts, boiled with salt, pepper, poultry seasoning, garlic powder and onion powde-shredded
(or pre-shredded chicken if you can find it at your store)
3 oz fat free cream cheese
3 Tbls fat free sour cream
2 Tbls fat free mozzarella cheese (shredded)
2 Tbls fat free cheddar cheese (shredded)
a few splashes of chicken broth or stock
garlic powder and onion powder to taste
1 diced Roma tomato
2 Tbls salsa
2 Poblano peppers
green olives (as many as you want)
pineapple rings
add'l shredded cheddar for garnish
Rice
guacamole (Optional)
Preheat oven to 400 degrees. Slice open peppers on one side and remove seeds and wash them out. Heat the cheeses, sour cream, chicken broth and seasonings in a non-stick skillet until smooth. Add tomatoes, salsa, olives, chicken and mix until blended. Stuff the chicken and cheese mixture into the peppers, top with pineapple rings in a foil lined pan. Cover loosely with foil and bake for 30-40 minutes. Top with additional cheddar cheese and serve over rice with guacamole.
No comments:
Post a Comment