3 large Poblano peppers

1 tbsp Unsalted butter

2 cloves Garlic (minced)

2 cups Shredded chicken

1 14.5-oz can Diced tomatoes (NOT drained)

2 tbsp Taco seasoning

3 oz Cream cheese (cubed)

3/4 cup Cheddar cheese (shredded)

Cilantro (optional, for topping)

Preheat the oven to 350 degrees F (177 degrees C).

Cut the peppers in half and remove the seeds. Place them onto a lined baking sheet. Set aside.

In a skillet over medium heat, melt the butter. Add the garlic and saute for about 30 seconds, until fragrant.

Add the shredded chicken, diced tomatoes (with liquid), and taco seasoning. Bring to a boil, then simmer for 3-5 minutes, until the extra liquid is absorbed into the chicken.

Reduce heat to low. Stir in the cream cheese, pressing with the back of a spoon or spatula to help it mix in, until melted and smooth.

Stuff the filling into the poblano peppers and place, open side up, back onto the baking sheet. Sprinkle shredded cheese on top of each pepper half, about 2 tablespoons (28 grams) each.

Bake for 15-20 minutes, until peppers are soft and cheese is melted. Garnish with fresh cilantro if desired.

Nutrition Facts