Healthy Cooking from H-E-B
4largepoblano, bell or hatch peppers, sliced lengthwise and seed removed,
1/2c.Hill Country Fare Refried Beans, regular, jalapeño or fat free,
2H-E-B Fajita Seasoned Chicken Breasts,
1c.H-E-B Shredded Jalapeño Jack Cheese,
1jar (12 oz.)H-E-B Salsa (optional),
1Prepare charcoal or gas grill for cooking (375°F). Spray a vegetable or mesh grilling rack with no-stick cooking spray and set aside.
2Place peppers skin side down on hot grill and cook for 2 to 3 minutes until pepper skin is charred. Remove from grill and wrap in foil; set aside.
3Grill chicken breasts until fully cooked (about 8 minutes per side) and juices run clear.
4While chicken breasts are cooking, peel blacken skins off pepper halves and rinse under cold water; pat dry. Spread 2 Tablespoons of refried beans in each pepper half; and set aside.
5Chop chicken breasts and combine with shredded cheese in a bowl. Stuff 8 pepper halves with 1/3 cup chicken cheese mixture (press chicken mixture into pepper).
6Arrange the stuffed pepper halves on prepared grilling rack and place on grill. Cover grill and cook for 6 to 8 minutes until cheese melts. Top with 2 Tablespoons salsa and enjoy.
Calories: 280, Total Fat: 9g, Saturated Fat: 5g, Cholesterol: 85mg, Sodium: 410mg, Carbohydrates: 14g, Dietary Fiber: 3g, Sugar: 4g, Protein: 36g