Ingredients:
3 pablano peppers
1 ¼ pounds boneless, skinless chicken breast cut into bite sized pieces
4 teaspoons olive oil
1 cup sliced green spring onion
¼ teaspoon chili powder
¼ teaspoon garlic powder
2 cups Ro-Tel tomatoes and green chiles-solids only
1 cup chopped cilantro
6 oz. low fat Monterrey Jack Cheese (grated)
Directions:
1. Preheat oven to 450 degrees.
2. Cut tops off of poblano peppers and remove the seed cluster and cut in halves and lay them on a non-stick baking sheet
3. Roast the pepper halves for 15-20 minutes turning once half way through and remove from oven and cool
4. While peppers are roasting heat oil in non-stick skillet
5. Saute onion until tender
6. Add chicken and cook until chicken is no longer pink
7. Add all the remaining ingredients, except the cheese.
8. Simmer 3-4 minutes longer.
9. Skin the pablanos and lay the skinned pepper pieces in the bottom of 3 individual casserole dishes.
10. Place 1 spoon of chicken mixture into each casserole.
11. Layer with 1/3 of the cheese.
12. Layer again with remaining chicken mixture.
13. Top with remaining cheese.
14. Pop into a 350 degree oven for about 20 minutes or until bubbly and the cheese is melted.
Yields 4 Servings ~ Per Serving – 1 Lean, 3 Greens, ¾ Condiments, 1 Healthy Fat
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