Baked Chiles Rellenos

• 5 large poblano chiles
• Cooking spray
• 2 1/2 cups thinly sliced zucchini
• 1 teaspoon minced garlic
• 1 teaspoon ground cumin, divided
• 2 jalapeno peppers
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 (8-ounce) can tomato sauce
• 1 1/2 cups (6 ounces) preshredded part-skim mozzarella cheese
• 1 cup shredded cooked chicken breast
• 1/2 teaspoon salt

1. Preheat broiler.
2. Place poblano peppers on a foil-lined baking sheet; broil 3 inches from heat for 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact.
3. Heat a medium saucepan over medium-high heat. Coat with cooking spray. Add zucchini and garlic; cook 4 minutes or until crisp-tender. Stir in 1/2 teaspoon cumin, jalapeno peppers, tomatoes, and tomato sauce; bring to a boil. Reduce heat, and simmer 15 minutes. Remove and discard jalapeno peppers.
4. Preheat oven to 350u0b0.
5. Combine remaining 1/2 teaspoon cumin, cheese, chicken, and salt in a medium bowl, tossing to combine. Spoon about 1/2 cup cheese mixture into each chile, and secure with a wooden pick. Place stuffed chiles in an 11 x 7-inch baking dish coated with cooking spray; pour tomato mixture over stuffed chiles. Cover; bake at 350u0b0 for 20 minutes. Uncover; bake an additional 10 minutes or until thoroughly heated.

poblano chiles, cooking spray, zucchini, garlic, ground cumin, peppers, tomatoes, tomato sauce, mozzarella cheese, chicken, salt

Taken from www.myrecipes.com/recipe/baked-chiles-rellenos-0 (may not work)