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Spicy Chicken with Poblano Peppers and Cheese

Randy Mayor
Yield 4 servings (serving size: 2 chile halves)
This healthy Mexican-style chicken casserole features chopped cooked chicken, poblano chiles, zucchini, corn, bottled salsa, and crushed tortilla chips and is a great choice for weeknight dinners.

Ingredients

  • 4 poblano chiles, halved and seeded
  • 2 cups chopped cooked chicken breast
  • 1 cup (4 ounces) reduced-fat shredded cheddar cheese
  • 1 cup fresh corn kernels (about 2 ears)
  • 1/2 cup chopped onion
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped red bell pepper
  • 2 tablespoons finely chopped fresh cilantro
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon bottled minced garlic
  • 1/4 cup bottled salsa
  • Cooking spray
  • 3/4 cup crushed baked tortilla chips, divided

Nutrition Information

  • calories 331
  • caloriesfromfat 30 %
  • fat 11.1 g
  • satfat 4.9 g
  • monofat 1.5 g
  • polyfat 1.5 g
  • protein 32.4 g
  • carbohydrate 25.2 g
  • fiber 4.2 g
  • cholesterol 80 mg
  • iron 2 mg
  • sodium 688 mg
  • calcium 256 mg

How to Make It

  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 1/4 cup chips. Spoon the chicken mixture evenly over chips; sprinkle with remaining 1/2 cup chips. Lightly coat chips with cooking spray. Bake at 375° for 20 minutes or until cheese melts and casserole is heated through.