adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Stuffed Poblano Peppers
Stuffed Poblano Peppers
0 Likes
Prep Time:
20 minutes
Total Time:
1 hour
Upgrade your stuffed peppers with poblano chiles and a zesty chicken and bean filling, cutting calories without sacrificing flavor. Cooked in a simple onion, taco seasoning, and enchilada sauce blend, this twist on a classic is perfect for a quick weeknight meal.
Ingredients:
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1/4 cup chopped onion
  • 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • 1 cup chopped cooked deli rotisserie chicken
  • 1/2 cup Progresso™ black beans, drained, rinsed (from 15-oz can)
  • 1/2 cup frozen, canned or fresh whole kernel corn
  • 1 cup shredded Cheddar cheese (4 oz)
  • 4 medium poblano chiles, halved lengthwise and seeded
Instructions:
  • Preheat the oven to 425°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Blend enchilada sauce, onion, and 1 tablespoon of taco seasoning until velvety. Set aside 1/4 cup of sauce. Pour the rest into a baking dish.
  • Combine chicken, beans, corn, 1/2 cup cheese, 1/4 cup blended sauce, and remaining taco seasoning in a medium bowl.
  • Spoon chicken mixture into chile halves and place in a baking dish. Cover with foil and bake for 30 to 35 minutes until chiles are tender and filling is heated through. Uncover, sprinkle with remaining 1/2 cup cheese, and bake for an additional 4 to 5 minutes until cheese is melted.

Similar Recipes