time saving meal prep system

Stuffed Poblanos with Pico Salad and Lime Crema – CE

Stuffed Poblanos with Pico Salad and Lime Crema - CE
Mexican-style corn
Stuffed Poblanos with Pico Salad and Lime Crema - CE
Mexican-style corn

Ingredients

Prep
  • cooking spray
  • 6 poblano peppers
  • 1 T extra-virgin olive oil
  • salt and pepper to taste
  • 15 oz canned black beans drained and rinsed
  • 3 C cooked shredded chicken
  • 4 t garlic powder
  • 2 t cumin
  • 2 t chili powder
  • 2 C reduced fat shredded Mexican blend cheese
  • 1 C sour cream
  • 3 limes
  • 3 T water may not use all
  • 6 Roma tomatoes
  • 1 red onion
  • 1 fresh jalapeno pepper
  • 1 T fresh lime juice
  • 1/4 bunch fresh cilantro
  • salt to taste
On Cooking Day
  • 1 pkg frozen Mexican style corn
  • 1 C guacamole optional

Instructions

To Assemble
  1. Spray a casserole dish with cooking spray. Cut the poblanos in half lengthwise and remove the ribs and seeds. Place the peppers cut-side up in the casserole dish. Drizzle the peppers with extra-virgin olive oil, and salt and pepper to taste.
  2. Combine the next 5 ingredients in a medium bowl and stir to combine. Add half of the shredded cheese to the chicken mixture and toss together.
  3. Stuff the peppers with the chicken mixture and top with the remaining cheese. Cover with foil.
  4. Put sour cream in a small bowl with a lid. Zest and juice half of the limes, and add it to the sour cream. Stir in water, a little at a time, until the crema reaches a drizzling consistency.
  5. Cut the remaining limes into wedges and put in a small zipper bag.
  6. Cut tomatoes into large chunks and add to a bowl with a lid. Slice onion and jalapeno; chop cilantro, and add the remaining ingredients to the bowl.
To Cook
  1. Bake covered at 425 for 20-25 minutes. Remove foil and continue to bake for 7-10 minutes or until cheese is melted. Prepare Mexican style corn per package instructions.
  2. Drizzle poblanos with lime crema, top with guacamole, and serve with Mexican style corn and lime wedges.

Ingredients

Prep
  • cooking spray
  • 6 poblano peppers
  • 1 T extra-virgin olive oil
  • salt and pepper to taste
  • 15 oz canned black beans drained and rinsed
  • 3 C cooked shredded chicken
  • 4 t garlic powder
  • 2 t cumin
  • 2 t chili powder
  • 2 C reduced fat shredded Mexican blend cheese
  • 1 C sour cream
  • 3 limes
  • 3 T water may not use all
  • 6 Roma tomatoes
  • 1 red onion
  • 1 fresh jalapeno pepper
  • 1 T fresh lime juice
  • 1/4 bunch fresh cilantro
  • salt to taste
On Cooking Day
  • 1 pkg frozen Mexican style corn
  • 1 C guacamole optional

Instructions

To Assemble
  1. Spray a casserole dish with cooking spray. Cut the poblanos in half lengthwise and remove the ribs and seeds. Place the peppers cut-side up in the casserole dish. Drizzle the peppers with extra-virgin olive oil, and salt and pepper to taste.
  2. Combine the next 5 ingredients in a medium bowl and stir to combine. Add half of the shredded cheese to the chicken mixture and toss together.
  3. Stuff the peppers with the chicken mixture and top with the remaining cheese. Cover with foil.
  4. Put sour cream in a small bowl with a lid. Zest and juice half of the limes, and add it to the sour cream. Stir in water, a little at a time, until the crema reaches a drizzling consistency.
  5. Cut the remaining limes into wedges and put in a small zipper bag.
  6. Cut tomatoes into large chunks and add to a bowl with a lid. Slice onion and jalapeno; chop cilantro, and add the remaining ingredients to the bowl.
To Cook
  1. Bake covered at 425 for 20-25 minutes. Remove foil and continue to bake for 7-10 minutes or until cheese is melted. Prepare Mexican style corn per package instructions.
  2. Drizzle poblanos with lime crema, top with guacamole, and serve with Mexican style corn and lime wedges.