Grilled Stuffed Hatch Peppers
8 large Hatch peppers, sliced lengthwise & seeds removed
2 H-E-B Fajita Seasoned Chicken Breasts
1 (14.5 ounce) can refried beans
1 cup H-E-B Shredded Jalapeno Jack Cheese
1 (12 ounce) jar H-E-B Salsa
Prepare grill for coooking (375 degrees F). Place peppers skin side do
wn on hot grill, 2 to 3 minutes until pepper skin is charred. Remove f
rom grill; set aside.
Grill chicken breast until fully cooked, about 8 minutes per side.
While chicken is cooking, peel blackened skinns off pepper halves and
rinse under cold water; pat dry. Spread 2 tablespoons of refried beans
on each pepper half and set aside.
Chop chicken and combine with shredded cheese in a bowl. Stuff 8 peppe
r halves with 1/3 cup chicken-cheese mixture (press chicken mixture in
to pepper), top with matching pepper half and press together.
Arrange stuffed peppers on a sheet of heavy-duty aluminum foil and pla
ce on grill. Cover grill and cook for 6 to 8 minutes, until cheese mel
ts. Top with 2 tablespoons salsa and enjoy