Stuffed Chiles
Ingredients
- 6 fresh cubanelle peppers ⓘ
- 1 chicken breast, cooked & shredded ⓘ
- 1/2 cup grated reduced-fat Mexican cheese blend ⓘ
- 1/2 cup crumbled queso fresco ⓘ
- 1/3 cup chopped fresh cilantro ⓘ
- 8 ounces canned black beans, drained and rinsed
- 1/4 cup chopped red onion ⓘ
- 1/3 cup chopped red pepper ⓘ
- 1 teaspoon ground cumin ⓘ
- 1/2 teaspoon salt ⓘ
Instructions
- Put chiles on a hot grill or under the broiler, let skin blister and burn.
- Turn chiles occasionally so they don't overcook or burn through to the flesh.
- Wrap chiles in tin foil (or paper bag) for 10-20 minutes. The burned skin will flake off easily and the flesh will be slightly cooked by the steam.
- Slit the side of each chile, remove seeds and veins.
- Mix chicken, red onion, cilantro, red pepper, cheese, black beans, cumin, salt and pepper to taste. Stuff filling into the slits in the chiles.
- Line bottom of pan with rotel, then layer open, stuffed chiles.
- Sprinkle each with quesco fresco, mexican cheese and cilantro, melt in a 350°F oven for 15 minutes.
Nutrition & Diet Analysis (per serving)
371
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).