Spicy Chicken with Poblano Peppers and Cheese

>> Linggo, Marso 20, 2011

"This family favorite changes a bit every time I make it."

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

Yield: 4 Servings


1. Preheat broiler.
2. 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.
3. Reduce oven temperature to 375°.
4. Combine chicken and next 11 ingredients (through garlic) in a large bowl; stir in salsa, stirring until well combined.
5. Place poblano peppers, cut sides up, in an 11 x 7-inch baking dish coated with cooking spray; top evenly with ¼ cup chips. Spoon the chicken mixture evenly over chips; sprinkle with remaining ½ cup chips. Lightly coat chips with cooking spray. Bake at 375° for 20 minutes or until cheese melts and casserole is heated through.

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