Seasoned Chicken Stuffed Roasted Poblano Peppers

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Stuffed Poblanos
4 poblano peppers
8oz shredded chicken seasoned with ½ packet of taco seasoning
4 wedges of laughing-cow style spreadable cheese
2oz 2% Mexican blend shredded cheese
1 can medium enchilada sauce
To prepare the peppers, cut a “T” shape starting about ½ inch from the top of the pepper, without cutting all the way through the other side of the pepper. Remove the stem and seeds. Place rack in to 1/3 of oven and broil on high, turning frequently until skin on all sides becomes blistered and black. Transfer peppers from oven into a bowl, and seal with plastic wrap. Leave them alone for 15 minutes, and then, when cooled enough to handle, remove all of the skin using a spoon or butter knife.

Preheat oven to 375 degrees. Spread one wedge of cheese inside each pepper (it may be easier to use the pepper itself to press the cheese into the uncut side of the pepper). Layer 2oz shredded chicken on top of the cheese. Pour ½ can of enchilada sauce into a glass dish that will fit the peppers. Place the peppers on top of the enchilada sauce. Pour remaining sauce over the top of the peppers. Sprinkle each pepper with ½ oz of shredded cheese. Bake at 375 until all cheese is melted and peppers are heated through (about 30 minutes).
197 Calories 11g Carbs 7g Fat 21g Protein 2g Fiber 2g Sugar

Made this yesterday for the first time, and my boyfriend says it is the best thing he has ever eaten. I used the Aldi version of laughing cow cheese in the jalapeno flavor at 25 calories a wedge. I also cooked my boneless skinless chicken breast in the crock pot with chicken broth and a packet of taco seasoning until it shredded easily and then drained off all the liquid. This recipe is a total keeper!!!!!