Spicy Chicken with Poblano Peppers and Cheese

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

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.