-poblano peppers, halved and seeded
-1 1/2 cups shredded chicken
-1 1/2 cups rice (basmati, white, mexican, brown, whichever you prefer!)
-1 14.5 oz can crushed tomatoes
-1 14.5 oz can black beans, drained
-1/3 cup cilantro, chopped
-1 jalapeño, seeded and finely chopped
-1 tbsp lime juice
-1 tsp each garlic powder, chili powder and cumin
-1/4 tsp red pepper flakes
-shredded monterey jack
- Heat oven to 400. Spray a baking sheet or dish with oil. Place halved poblano peppers. Drizzle with olive oil and season pwith salt and pepper. Bake 10 min. Remove from oven and let cool.
- Meanwhile, mix together chicken, rice, lime juice, tomatoes, black beans, jalapeño, cilantro and seasonings.
- Once cooled, stuff peppers with mixture. Bake 10 min.
- Remove from oven and top with cheese. Bake 5 min.
Avocado Lime Crema-in a food processor, combine 1/2 avocado, 1/2 cup cilantro, 1/4 cup plain yogurt, 3 tbsp olive oil, 2 tbsp lime juice, 1 tsp honey, 1 tsp minced garlic, salt and
pepper.
