45 mins
Honey-Lime Chicken Stuffed Poblanos with Spanish Rice and Sliced Avocado and Tomato
For years, the Honey-Lime Chicken Enchiladas have been a favorite of many No More To-Go families. Sadly, I haven't made it in a long while; that is until last week when my friend (and loyal subscriber!) Debra texted me a picture of her hack on our favorite! She decided to....
Honey-Lime Chicken Stuffed Poblano Peppers
SERVINGS :
4
PEOPLE
COOK TIME :
MINUTES
PREP TIME :
MINUTES
Ingredients
- 4 poblano pepper
- 1 tablespoon olive oil
- 1 cup onion, diced
- 1 tablespoon olive oil
- 2 cups rotisserie chicken, choppped
- 1/4 cup chicken stock
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 cup honey
- 1/4 cup lime juice
- 2 cups Monterey Jack cheese, or cheddar
- 16 ounces Salsa Verde
Servings:
Directions
- Heat the oven to 500.
- Place poblanos in a bowl and toss with olive oil to lightly coat.
- Arrange in a 9x13 baking dish and transfer to the oven to roast for about 5 minutes or until skin is somewhat blistered.
- Let poblanos rest and reduce the oven's heat to 350.
- Heat remaining olive in a skillet over medium high heat. Once it begins to shimmer, add onion and cook until translucent and tender.
- Stir in chicken, stock, chili powder, salt, and pepper.
- Bring mixture to a boil, reduce to simmer, and let cook 5-10 minutes.
- Remove from the heat and stir in lime juice and honey.
- Lightly oil the bottom of the baking dish you used to roast the poblanos.
- Pour 1/2 cup salsa verde over the bottom and tilt the pan to evenly spread.
- Carefully cut each poblano in half and remove the seeds (or leave them for extra heat).
- Spoon the chicken mixture into each half and top with cheese.
- Place in the baking sheet and cover with remaining salsa verde.
- Transfer to the oven, uncovered, and cook for 25-30 minutes or until the peppers are tender and slightly charred at the edges.
- Plate peppers and spoon any remaining salsa on top.
Nutrition per serving
Per Serving: Calories 583 Fat 28 Sat Fat 12 Sodium 1680 Carbs 35 Sugars 23 Fiber 3 Protein 50.
Spanish Rice
SERVINGS :
4
PEOPLE
COOK TIME :
MINUTES
PREP TIME :
MINUTES
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion, finely chopped
- 1 1/2 cups jasmine rice
- 1 teaspoon kosher salt
- 2 teaspoons cumin
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon pepper
- 3 cups chicken stock
- 8 oz tomato sauce
Servings:
Directions
- Sauté onion in olive oil until tender.
- Add rice and remaining ingredients, bring to a boil, reduce to a simmer, cover, and let cook 20 minutes.
- Remove cover and fluff with a fork.
Nutrition per serving
Serving Size 219g Calories 203 Fat 3 Carbs 40 Fiber 3 Protein 4.
Sliced Tomato and Avocado
SERVINGS :
4
PEOPLE
PREP TIME :
MINUTES
Ingredients
- 2 tomato, thickly sliced
- 1 avocado, thickly sliced
- 1 lime, juiced
- kosher salt and pepper, to taste
Servings:
Directions
- Arrange tomato and avocado on a plate.
- Drizzle with lime juice and sprinkle with salt and pepper.
Nutrition per serving
Per Serving: Calories 110 Fat 10 Sat Fat 2 Sodium 4 Carbs 6 Sugars 1 Fiber 4 Protein 1.
NOTES
KID NOTE: Prepare the kid portions as enchiladas instead of stuffed peppers.
VEGETARIAN TIP: Substitute 15 oz can of white/red beans and 1/2 cup jasmine rice for the chicken. Increase the broth to 1 1/4 cups. In step #6, add the rice and vegetable stock (instead of chicken). Cover and let cook 20 minutes. Stir in the beans and assemble.
GLUTEN MODIFICATIONS: Gluten free as written.
Yummy! I ended up using red/orange/yellow bell peppers since our store didn’t have poplano peppers. These were so good and was nice lighter take on enchiladas. I knew the boys wouldn’t care for the peppers so I made regular enchiladas for them.