If you want to impress your guests but not throw off your diet, this recipe is a must! Bursting with flavor, this lean and green dinner pairs fantastic with grilled veggies, a sweet potato, maybe even a skinny margarita!

Makes: 4 Servings (but I encourage doubling the recipe so it last long enough for leftovers!_

INGREDIENTS

Poblanos:

4 large fresh poblano chiles
1.5 cups homemade enchillada sauce
1/2 cup Pepper Jack shredded cheese blend
cilantro sprigs or chopped scallions, for garnish

Chicken Mixture:

16 oz ground chicken, 50% white mean 50% dark meat
1/4 cup onion, finely chopped
2 cloves minced garlic
1/2 medium tomato, chopped
1/2 of a medium bell pepper, finely chopped
2 Tbsp fresh chopped cilantro
2 oz canned tomato sauce OR homemade enchillada sauce
sea salt
fresh ground pepper
1 tsp ground cumin
1/4 tsp oregano
1 bay leaf
1/4 filtered water OR 1/4 cup chicken broth (for more flavor)

DIRECTIONS:

For the Poblanos:

Lay the poblano peppers flat on a cutting board.
Using a small, sharp knife, cut a lengthwise slit along one side of each of the poblano peppers, then make a small perpendicular slit along the top (below the stem) to create a flap that can be opened, in order to stuff with filling. Note: be careful not to cut the stem off.
Carefully cut out and remove the core and seeds
Roast the poblano chiles over an open flame such as the grill, broiler or stovetop, turning often until the skin is completely blistered.
Transfer to a glass bowl and cover with plastic wrap. Let steam for 10 to 15 minutes to loosen the skins. Once they are cool enough to handle, peel away the charred skins being careful not to tear the peppers.
Set the roasted poblanos aside.
Preheat the oven to 350°F.
Pour 1.5 cups of the sauce into the bottom of a 9 x 12-inch casserole dish.

To make the chicken:

Meanwhile, lightly brown the ground chickem on medium heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces.
Add the chopped onions, garlic, pepper, tomato and cilantro and continue cooking on a low heat.
Add cumin, oregano, bay leaves, and more salt if needed. Add tomato or enchilada sauce and 1/4 cup of water (OR chicken broth for more flavor) and mix well, reduce heat to low and simmer covered about 15 minutes.
Carefully stuff about 1/2 cup of the chicken mixture into each poblano pepper. Any extra meat can be served on the side for extra protein.
Place the peppers seam side up over the sauce in the baking dish and top each with 2 Tbsp of shredded cheese.
Cover the dish tightly with foil and bake in the oven until hot and bubbly, about 20 minutes.
Serve hot topped with cilantro or scallions on top.