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Cheesy Stuffed Poblano Peppers Recipe


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     Cheesy Stuffed Poblano Peppers

Category   Entrees - Maindishes
Sub Category   None

2 cups Mexican Shredded Chicken
4 large poblano peppers
2 medium onions- finely chopped
3 cloves garlic-minced
10 oz diced tomatoes with green chilies
teaspoon salt (or to taste)
4 oz cubed Monterey Jack cheese (or any cheese you have on hand)
1 tablespoon olive oil = 2 teaspoons

Preheat the oven to 350. Wash and then using a sharp paring knife make a slit down the side of each pepper from top to bottom. Cut away the seeds and membrane inside each pepper and rinse with water. Set aside.
Using a large non-stick skillet heat 2 teaspoons of oil over of medium high heat. Add the chopped onions and garlic and cook stirring frequently until the onions are translucent and starting to turn golden. Add chicken and tomatoes/chilies. Spray a 2 quart casserole dish with nonstick cooking spray.
Oil the outside of the poblano peppers and place them cut side up in the casserole. Divide the chicken mixture and stuff into each pepper through the slit. Stuff the cheese into the chicken mixture of each pepper.
Cover and bake for 40 to 45 minutes. Remove the cover for the last 10 minutes of cooking.

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