Chiles Rellenos de Pollo Sobrante recipe
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Ingredients
- 1 tablespoon avocado oil, or as needed 11 small poblano peppers, halved lengthwise, stems and seeds removed ¾ pound cooked chicken, skinned and shredded 2 ounces shredded Parmesan cheese 2 ounces shredded sharp Cheddar cheese ½ cup Greek yogurt 1 egg 1 teaspoon dried oregano ½ teaspoon ground cumin ½ teaspoon ground black pepper ½ teaspoon kosher salt 1 pinch smoked Spanish paprika, or to taste ½ small onion, sliced into half-rings
Nutrition Info
- 385.5 caloriescarbohydrate: 8.1 gcholesterol: 141.1 mgfat: 22.7 gfiber: 3.6 gprotein: 37.1 gsaturatedFat: 9.3 gservingSize: -sodium: 668.2 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Chiles Rellenos de Pollo Sobrante
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with avocado oil.
Arrange poblano peppers in the prepared baking dish.
Combine chicken, Parmesan cheese, Cheddar cheese, yogurt, egg, oregano, cumin, black pepper, and salt in a mixing bowl. Spoon liberally into pepper halves. Sprinkle with paprika and add 1 or 2 onion slices on top of each pepper.
Bake, uncovered, until bubbly and softened, about 30 minutes.