8largeHatch peppers, sliced lengthwise & seeds removed,
2H-E-B Fajita Seasoned Chicken Breasts,
1(14.5 ounce) canrefried beans,
1cupH-E-B Shredded Jalapeno Jack Cheese,
1(12 ounce) jarH-E-B Salsa,
1Prepare grill for coooking (375 degrees F). Place peppers skin side down on hot grill, 2 to 3 minutes until pepper skin is charred. Remove from grill; set aside.
2Grill chicken breast until fully cooked, about 8 minutes per side.
3While 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.
4Chop chicken and combine with shredded cheese in a bowl. Stuff 8 pepper halves with 1/3 cup chicken-cheese mixture (press chicken mixture into pepper), top with matching pepper half and press together.
5Arrange stuffed peppers on a sheet of heavy-duty aluminum foil and place on grill. Cover grill and cook for 6 to 8 minutes, until cheese melts. Top with 2 tablespoons salsa and enjoy
No Nutritional Information Available