Stuffed Poblano Peppers With Chicken, Beans, And Cheese

• 4 poblano peppers, halved and seeded
• 2 cups cooked chopped chicken breasts
• 4 ounces queso blanco, quesadilla cheese, shredded
• 1 cup frozen corn
• 1/2 cup diced red bell pepper
• 1/2 cup chopped onion
• 1/2 cup pinto beans or 1/2 cup black beans, drained and rinsed
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon and chili powder
• 1 garlic clove, chopped
• 8 corn tortillas, chopped
• 1/2 cup red enchilada sauce

1. Preheat broiler. Place peppers (skin side up) on a baking sheet coated with cooking spray. Broil 15 minutes or until blackened. Place peppers in a large zip-lock bag for 15 minutes. Peel and discard skins. Place pepper halves in a 13x9 inch baking dish coated with cooking spray.
2. In a large bowl, mix the chicken through the tortillas. Fold in enchilada sauce.
3. Spoon chicken mixture evenly among the 8 pepper halves.
4. Top with cheese.
5. Bake 20 minutes or until cheese is melted.

peppers, chicken breasts, queso blanco, frozen corn, red bell pepper, onion, pinto beans, fresh cilantro, salt, cumin, chili powder, garlic, corn tortillas, red enchilada sauce

Taken from www.food.com/recipe/stuffed-poblano-peppers-with-chicken-beans-and-cheese-232499 (may not work)