Tag Archives: rotisserie chicken

Stuffed Poblanos

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This had a slight zip to it, making it really tasty.

Ingredients:

4 poblano peppers

2 medium tomatoes, diced (optional)

1/2 medium onion, diced

3 green onions, thinly sliced

1 T. minced garlic

Dried oregano and cumin to taste

2 c. cubed cooked chicken (I used rotisserie chicken)

1 c. shredded mozzarella cheese

1/2 c. chopped cilantro

1/2 c. shredded cheddar cheese

Directions:

Preheat the oven to 400. Line a baking pan with some aluminum foil and spray with cooking spray. Set aside.

Cut top off poblanos, remove the seeds and make a slit down the length of the pepper. Chop up the portion cut off from the top and set aside.

In a pan, sauté the onion, tomatoes, green onions, chopped up poblano tops and garlic until fragrant and soft. Add the oregano, cumin, and salt to taste.

Off the heat, add in the chicken, cilantro and the mozzarella cheese. Mix well.

Stuff the peppers with the chicken mixture until well filled. Lay then in the baking pan.

Bake for about 20 minutes or until the poblanos are soft and charred. Remove.

Set the oven to broil.

Sprinkle the cheddar cheese on top of the peppers and return them back to the broiler for a few minutes until the cheese is melted and starting to brown.

 

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Enchilada Bake (No Tortillas)

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This was good as a dip – I used Pita chips…very multicultural!

Ingredients:

1 rotisserie chicken, diced

2 large bell peppers, diced

1 large onion, diced

1 jar Enchilada Sauce

2 c. grated mixican cheese

1/4 c. chopped green onions

Directions:

Preheat the oven to 350.

Saute the onions and peppers in some olive oil until all the liquid has been absorbed and the vegetables are tender. Season with salt and pepper.

Layer the bottom of a casserole dish with the chicken.

Top with the cooked peppers and onions.

Pour enchilada sauce on top.

Top with cheese and green onions.

Cover with foil and bake for 20 minutes.

Serve.

Healthy Chicken Salad

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The avocado in this recipe replaces the mayonnaise in traditional chicken salad and it is absolutely delicious. I cut everything up with a mezzaluna to get it all nice and fine and then I mashed it with a potato masher!

Ingredients:

Rotisserie chicken, chopped fine

2 avocados, smashed

3/4 red onion, chopped fine

Fresh cilantro to taste, chopped

Juice of 2 limes

Salt & pepper to taste

Directions:

Add everything together and mash it up until it’s all combined well.

Serve over crackers or in bread – or in lettuce cups!