Chicken Nachos Stuffed Poblanos
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
436 kcal
-
Course
Main Course
-
Cuisine
Mexican
Chicken Nachos Stuffed Poblanos
Report
These delicious Chicken Nachos Stuffed Poblanos are similar to Chiles Rellenos, and are easy, cheesy and slightly spicy and make a delicious Mexican dinner.
Share:
Ingredients
- 4 corn tortillas each sliced into 6 triangles
- cooking spray
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1 pound boneless, skinless chicken thighs , chopped
- 1 teaspoon olive oil
- 4 poblano peppers
- 1/2 onion diced
- 1 - 2 jalapeños seeded and diced
- 2 cups Sargento shredded 4-Cheese Mexican Blend
Add to Shopping List
Instructions
- Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray.
- Place corn tortilla triangles evenly over the baking sheet so none overlap. Spray the tortilla triangles with cooking spray.
- Bake in the preheated oven for 10 minutes or until chips are crisp and golden brown.
- In a small bowl stir together the salt, pepper, garlic powder, cumin, and paprika.
- Sprinkle the chicken thigh pieces evenly with the spice mix.
- Heat oil in a large skillet over medium-high heat.
- Add seasoned chicken pieces to the skillet and cook for about 2 - 3 minutes. Turn and cook for another minute.
- Add chopped onion and diced jalapenos to the chicken. Cook for another 2 - 3 minutes.
- Meanwhile, place poblano peppers on a baking sheet sprayed with cooking spray. Spray the poblano peppers with cooking spray and place them on the baking sheet.
- Cook the poblano peppers in a preheated oven at 450 degrees F for about 10 - 15 minutes turning once until the skin is blistered on all sides.
- Place the poblano peppers in a large bowl and cover with plastic wrap. Allow the peppers to cool for 15 minutes.
- Peel the outer skins of the poblano peppers. Slice the pepper lengthwise and remove seeds.
- Spoon chicken into each poblano pepper until filled. Don't overfill.
- Sprinkle each poblano pepper with Sargento shredded 4-Cheese Mexican Blend.
- Add in 4 - 6 tortilla "chips" inside the poblano peppers on the sides.
- Bake in a preheated oven at 400 degrees for 7 or 8 minutes or until the Chicken Nachos Stuffed Poblanos are heated through and the cheese is melted.
- Remove from oven and top with favorite Mexican toppings, such as tomatoes, onions, jalapenos, cilantro, or sour cream.
- Serve hot. Enjoy!
Nutrition Information
Show Details
Calories
436kcal
(22%)
Carbohydrates
21g
(7%)
Protein
38g
(76%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Cholesterol
161mg
(54%)
Sodium
508mg
(21%)
Potassium
628mg
(18%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1073IU
(21%)
Vitamin C
109mg
(121%)
Calcium
415mg
(42%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 21g | 7% |
| Protein | 38g | 76% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 161mg | 54% |
| Sodium | 508mg | 21% |
| Potassium | 628mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1073IU | 21% |
| Vitamin C | 109mg | 121% |
| Calcium | 415mg | 42% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
