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Ingredients
US|METRIC
4 SERVINGS
- 4 poblano peppers (cut in half and seeded)
- 2 chicken breasts (seasoned and grilled, or cooked on indoor grill, diced)
- 1 yellow squash (diced)
- 1 zucchini (diced)
- 1 tomato (seeded and diced)
- 1 jalapeno pepper (seeded and chopped)
- 1/2 red bell pepper (seeded and chopped)
- 1 cup enchilada sauce (or more)
- 1 cup mexican blend cheese (+ more to sprinkle)
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Directions
- Boil poblano peppers until the peppers are softened. Or roast them in the oven until softened. (I baked them at 400 degrees F. for 35 minutes but they were slightly crunchy still.)
- In large bowl, combine the cooked chicken, squash, zucchini, tomato, jalapeno, red bell pepper, enchilada sauce, and cheese and stir well to mix.
- Place a scoop of chicken filling onto each poblano pepper half. Sprinkle with more cheese and bake at 375 degrees F. for 15-20 minutes or until it is heated through and the cheese is melted.
NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium970mg40% |
| Potassium720mg21% |
| Protein22g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber3g12% |
| Sugars11g |
| Vitamin A30% |
| Vitamin C90% |
| Calcium25% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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