2 tablespoons garlic, chopped or 2 teaspoons garlic powder
1/2 cup cilantro, chopped
1/2 cup green onion, chopped
1/4 teaspoon salt (optional)
1/2 teaspoon black pepper or crushed red pepper
1 1/2 cups Tomatillo Salsa or tomato sauce
1/2 cup shredded chedder cheese
1
1. Wash hands with soap and warm water. Wash produce well and chop as directed.
2
2. Preheat oven to 375˚F. Grease an 8 x 8 inch square pan and set aside.
3
3. To roast poblano chilies, use tongs to blacken the skin of the chili over the flame of gas stove or grill. Alternatively, place under a preheated broiler in your oven, rotating as needed to blacken the skin. Place roasted chilies in a bowl and cover with a lid or plastic wrap. Set aside to cool.
4
4. Remove peel from the roasted chilies, leaving stem intact. (Be careful not to touch your face or eyes while peeling and cutting chilies. Wash hands very well afterwards.)
5
5. Holding the stem of the chili, make a cut from stem to tip of the chili. Using a knife, carefully scrape seeds from inside the chili. Set aside.
6
6. Mix together shredded chicken, sour cream or yogurt, garlic, cilantro, onion, salt and pepper.
7
7. Stuff filling into chilies and place side by side into pan.
8
8. Pour Tomatillo salsa or tomato sauce over chilies. Sprinkle with cheese.
9
9. Place in oven and bake for 20-30 minutes until cheese is bubbly and filing ia hot.
10
10. Serve warm. Enjoy!
Ingredients
8 poblano chilies
3 cups shredded chicken, cooked
1 cup low-fat sour cream or Greek yogurt
2 tablespoons garlic, chopped or 2 teaspoons garlic powder
1/2 cup cilantro, chopped
1/2 cup green onion, chopped
1/4 teaspoon salt (optional)
1/2 teaspoon black pepper or crushed red pepper
1 1/2 cups Tomatillo Salsa or tomato sauce
1/2 cup shredded chedder cheese
Directions
1
1. Wash hands with soap and warm water. Wash produce well and chop as directed.
2
2. Preheat oven to 375˚F. Grease an 8 x 8 inch square pan and set aside.
3
3. To roast poblano chilies, use tongs to blacken the skin of the chili over the flame of gas stove or grill. Alternatively, place under a preheated broiler in your oven, rotating as needed to blacken the skin. Place roasted chilies in a bowl and cover with a lid or plastic wrap. Set aside to cool.
4
4. Remove peel from the roasted chilies, leaving stem intact. (Be careful not to touch your face or eyes while peeling and cutting chilies. Wash hands very well afterwards.)
5
5. Holding the stem of the chili, make a cut from stem to tip of the chili. Using a knife, carefully scrape seeds from inside the chili. Set aside.
6
6. Mix together shredded chicken, sour cream or yogurt, garlic, cilantro, onion, salt and pepper.
7
7. Stuff filling into chilies and place side by side into pan.
8
8. Pour Tomatillo salsa or tomato sauce over chilies. Sprinkle with cheese.
9
9. Place in oven and bake for 20-30 minutes until cheese is bubbly and filing ia hot.
