- 4
Ingredients
- 4 poblano peppers
- 1 T olive oil
- 1 small onion, chipped
- 1 c sliced fresh mushrooms
- 3 cloves garlic, minced
- 1 T cumin
- 1 t paprika
- 1 T chili powder
- 1/2 t cayenne pepper, or more to taste
- 1/2 t black pepper
- 1 t salt
- 1 chicken breast half, oiled and shredded
- 1/2 c peeled, boiled and cubed potatoes
- 1/2 c reduced fat cheese
Preparation
Step 1
Char poblanos over an open gas flame or in a skillet until skin is blackened and blistered. Take care not to burn the flesh of the pepper. Leave them in a sealed paper or plastic bag for 5 mins. Wearing globes or using the back of a spoon, carefully peel skin from peppers. Cut a slit in one side of the pepper from top to bottom. Remove seeds and discard. Set pepper aside.
In a med pan add olive oil and bring to med heat. Add onion and cook for 5 mins until translucent. Add mushrooms and garlic and stir for 1 min.
Add cumin, paprika, chili powder, cayenne, lack pepper and salt and stir for another minute.
Add chicken, potatoes and cheese and stir, ensuring all ingredients are combined. If mixture seems too dry, add a bit of water.
Fill each pepper with the chicken mixture and close the slit with toothpicks.
Preheat oven to 350. Place peppers on a greased baking pan, and bake for 25 mins.
Remove toothpicks and serve with fresh pico de gallo.