Chicken Stuffed Poblano Chilies Recipe

Chicken Stuffed Poblano Chiles Recipe (ww's points)

From : Recipezaar.com This was originally a diabetic/low carb friendlyrecipe. But I used the nutritional info to get the points. This recipe is so good!!!

4 servings Estimated WW's Points per serving: 5

1 hour 15 min prep

4 medium poblano chiles

1 large onion, finely chopped

2-3 garlic cloves, minced

2 tablespoons olive oil, divided

2 boneless skinless chicken breasts, diced in 1/2 inch cubes

1/2-1 teaspoon seasoning salt

2 roma tomatoes, finely diced

1/2 cup mushrooms, sliced

2 ounces monterey jack cheese, cut into 1/4 inch cubes (approximately 1/2 cup)

While using gloves, wash the poblano chilies and using a sharp paring knife, cut a slit lengthwise from stem to tip of chile leaving stem in tact. Carefully cut away the seeds and membrane rinse the inside of the chilies and set aside. In a large skillet over medium high heat, warm 1 tablespoon of the olive oil, add chopped onions and garlic. Cook until onions begin to turn golden, stirring frequently. Add the diced chicken, sprinkle with seasoning salt and cook until chicken is almost cooked through; add tomato and mushrooms, continue to cook until chicken is done. Preheat oven to 350 degrees and spray a 2 quart casserole dish with non-stick cooking spray. With remaining tablespoon olive oil, lightly oil the outside of the chilies and place them cut side up in casserole dish. Pack the chicken mixture into chilies and push cheese into mixture along the slit. Cover dish, place in preheated oven and bake for 35 to 40 minutes; remove cover the last 5 to 10 minutes of cooking. Serve on top of a bed of saffron rice.

Nutrition Facts
Calculated for 1 serving (363g)Recipe makes 4 servings Calories 224Calories from Fat 110 (49%) Amount Per Serving %DV Total Fat 12.3g 18% Saturated Fat 4.0g 20% Polyunsat. Fat 1.1g Monounsat. Fat 6.4g Trans Fat 0.0g Cholesterol 47mg 15% Sodium 125mg 5% Potassium 476mg 13% Total Carbohydrate 10.1g 3% Dietary Fiber 1.7g 6% Sugars 4.9g