Happy Taco Tuesday! Our challenge participants know by now we love a good excuse for Mexican food - it doesn't even have to be Tuesday. This lightened up version of Chicken Chili Relleno packs a colorful punch thanks to the zucchini, squash, and tomatoes. It's quickly becoming a new favorite for our Fresh Start Healthy Heart Participants.
Chicken Chili Relleno
4 poblano peppers, cut in half and seeded
½ Tablespoon avocado oil
2 (4-6 ounce) chicken breasts, seasoned and grilled (or baked, shredded or diced)
1 yellow summer squash, diced
1 zucchini, diced
1 vine ripened tomato, seeded and diced
1 jalapeño pepper, seeded and chopped
½ red bell pepper, seeded and chopped
1 cup clean enchilada sauce
1 cup Mexican blend cheese, plus more to sprinkle
Preheat the oven to 400 degrees. Place the peppers on a lined baking sheet and drizzle with avocado oil. Bake for 35 minutes or until softened. Alternatively, place under the broiler, turning frequently, until softened and slightly charred.
While the peppers cook, prepare the stufﬁng. In a large bowl, combine the cooked chicken, squash, zucchini, tomato, jalapeño, red bell pepper, enchilada sauce and cheese. Stir well to mix.
Once the peppers are ﬁnished cooking, place a scoop of the chicken mixture onto each poblano pepper half, dividing the mixture evenly. Sprinkle with more cheese and bake at 375 degrees for 15-20 minutes or until heated through and the cheese is melted.