03 March 2011

Chicken Stuffed Poblano Peppers

We had this for dinner today, and we both thought it was amazing! Enjoy!

Ingredients:
4 large poblano peppers
taco seasoning
garlic powder
chili powder
6 frozen chicken tenderloins (I used Kroger brand)
4 oz. cream cheese
2/3 cup shredded cheddar & monterrey jack cheese
ranch dressing

Directions:
1. Cook chicken
  • Preheat oven to 375 degrees.
  • Place chicken tenderloins in oven safe dish. Top with taco seasoning to taste & cover dish with foil.
  • Cook chicken at 375 for 40 minutes.
2. Prepare & roast peppers
  • Slit open poblano peppers and remove seeds.
  • Broil peppers in oven until browning. Rotate every 4 minutes.
  • Let peppers sit until they are no longer too hot to touch.
3. Stuff and bake peppers
  • Preheat oven to 400 degrees.
  • Shred chicken in microwavable bowl.
  • Add cream cheese.
  • Microwave for 20 seconds and blend together.
  • Add shredded cheese, 1 tsp garlic powder, 1 Tbsp chili powder to mixture.
  • Stuff peppers with prepared mixture.
  • Bake stuffed peppers for 13 minutes on 400 degrees.
Serve with ranch dressing.

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