Spicy Chicken with Poblano Peppers and Cheese

Randy Mayor
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.

Yield:

4 servings (serving size: 2 chile halves)

Recipe from

Nutritional 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

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

Preparation

Preheat broiler.

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.

Reduce oven temperature to 375°.

Combine chicken and next 11 ingredients (through garlic) in a large bowl; stir in salsa, stirring until well combined.

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.

Note:

Jean Hardin,

July 2005