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,
1 Prepare 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.
2 Grill chicken breast until fully cooked, about 8 minutes per side.
3 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.
4 Chop 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.
5 Arrange 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