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.
- 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.
- 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.
yum!
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