Stuffed Chiles Recipe

Name: Stuffed Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 fresh cubanelle peppers; 1 chicken breast, cooked & shredded; 1/2 cup grated reduced-fat Mexican cheese blend; 1/2 cup crumbled queso fresco; 1/3 cup chopped fresh cilantro; 8 ounces canned black beans, drained and rinsed; 1/4 cup chopped red onion; 1/3 cup chopped red pepper; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/2 teaspoon pepper; 8 ounces original rotel, drained

Servings: persons

6 fresh cubanelle peppers
1 chicken breast, cooked & shredded
1/2 cup grated reduced-fat Mexican cheese blend
1/2 cup crumbled queso fresco
1/3 cup chopped fresh cilantro
8 ounces canned black beans, drained and rinsed
1/4 cup chopped red onion
1/3 cup chopped red pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces original rotel, drained

1
Put chiles on a hot grill or under the broiler, let skin blister and burn.
2
Turn chiles occasionally so they don't overcook or burn through to the flesh.
3
Wrap chiles in tin foil (or paper bag) for 10-20 minutes. The burned skin will flake off easily and the flesh will be slightly cooked by the steam.
4
Slit the side of each chile, remove seeds and veins.
5
Mix chicken, red onion, cilantro, red pepper, cheese, black beans, cumin, salt and pepper to taste. Stuff filling into the slits in the chiles.
6
Line bottom of pan with rotel, then layer open, stuffed chiles.
7
Sprinkle each with quesco fresco, mexican cheese and cilantro, melt in a 350u00b0F oven for 15 minutes.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 fresh cubanelle peppers, 1 chicken breast, cooked & shredded, 1/2 cup grated reduced-fat Mexican cheese blend, 1/2 cup crumbled queso fresco, and more.

Yes, Stuffed Chiles falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Chiles

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