Poblano Chiles Stuffed With Chicken

FOODISTA
9Ingredients
55Minutes
70Calories

Ingredients

US|METRIC
  • 6 poblano chiles (fresh, roasted or fried)
  • 1 tablespoon vegetable oil
  • 1 onion (small, finely chopped)
  • 1 tomato (chopped)
  • 2 garlic cloves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ceylon cinnamon (ground true, or U.S. cinnamon)
  • 1 teaspoon oregano (tsp Oaxacan, or ½ Mexican oregano)
  • 2 cups skinless boneless chicken breast (cooked and shredded)
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    Directions

    1. Heat the vegetable oil in a medium frying pan over high heat and add the onion. Cook for 2 minutes. Add the tomato, stirring well to combine, and lower the heat to medium. Cook for 15 minutes, stirring often.
    2. In a small bowl or molcajete, mash the garlic with the herbs and add to the tomato mixture. Add the shredded chicken and salt to taste; cook for 10 minutes or until heated through and flavorful. Let cool. Stuff the prepared chiles with the chicken mixture, place in a tray and bake in a 350 degree oven for 5 to 10 minutes, or until heated through.
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    NutritionView More

    70Calories
    Sodium0% DV0mg
    Fat7% DV4.5g
    Protein2% DV<1g
    Carbs2% DV6g
    Fiber8% DV2g
    Calories70Calories from Fat45
    % DAILY VALUE
    Total Fat4.5g7%
    Saturated Fat0g0%
    Trans Fat0g
    Cholesterol
    Sodium0mg0%
    Potassium170mg5%
    Protein<1g2%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate6g2%
    Dietary Fiber2g8%
    Sugars3g6%
    Vitamin A
    Vitamin C
    Calcium
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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