2 cups smoked chicken, shredded
1 Poblano pepper
1 small onion
1 head garlic
8 oz. fat-free cream cheese
2 teaspoon light Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 cup chopped pecans
Cook chicken (one whole or chicken pieces) on smoker approximately one hour.
Smoke Poblano pepper, onion (whole) and garlic (whole) until soft and brown.
Allow chicken to cool.
Shred a mixture of light and dark meat into a bowl.
Chop smoked Poblano pepper, onion, squeeze garlic from husk and add to chicken.
Add cream cheese, mix well.
Add Worcestershire, hot pepper sauce, seasoned salt and pepper.
Sprinkle with chopped pecans
No Nutritional Information Available