Stuff a roasted, mild poblano pepper with a delicious, chicken fajita filling. Next top with strips of crispy tortillas for a fun and healthy dinner.
A few months ago I whipped up a recipe for Chicken Fajita Roll Ups. My family loved that healthy dinner so much that I repurposed the chicken fajita mixture into these Chicken Fajita Stuffed Poblano Peppers. In addition, I added some homemade tortilla strips on top for crunch and, of course a little kid friendly kick. This was a “yummy in our tummy” dinner. (If you want a low carb option, omit the tortilla stripss)Everyone loved the spice mix on top and that crunchy deliciousness. Consequently the extra tortilla strips that were gone in seconds.
Also this is the type of recipe that is perfect for summer. As you can even put these together ahead of time and bake them when you are ready to eat. That makes it an easy and versatile dinner. We seem to eat a lot of Mexican flavored foods. It all started when my little one was a toddler and discovered cheese enchiladas. She has always been a fairly adventurous eater, and she fell in love with a cheese enchilada with red sauce at her very first bite. For years, we went to a Mexican restaurant every week. Yes, my husband and I got sick to death of Mexican. We backed off, and all of a sudden we were craving Mexican food again. Food at a Mexican restaurant tends to be loaded with fat and calories, so making it at home is the perfect solution. Try both recipes at home and let me know which you like better, if you can choose, Chicken Fajita Rolls Ups or Chicken Fajita Stuffed Poblano Peppers.
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Chicken Fajita Stuffed Poblano Peppers
- 1 lb boneless skinless chicken thighs cut into ½ inch chunks
- 3 cloves garlic divided
- ¼ cup chopped cilantro divided
- 2 tbsp lime juice
- 2 tbsp oil + 1 tsp.
- 1 tbsp chipotle sauce
- 1 1/2 tsp dried oregano divided
- 1 ½ tsp ground cumin divided
- 1 tsp kosher salt divided
- ¼ tsp fresh ground black pepper divided
- 3/4 cup thinly sliced onion
- 3/4 cup thinly sliced red pepper
- 4 poblano peppers
- 1/4 cup shredded 2% Mexican cheese blend
- 2 inch corn tortillas cut into ¼ strips
- ¼ tsp chili powder
Place chicken into a plastic bag.
In a blender, puree 2 garlic cloves, 2 tbsp. cilantro, all the lime juice, 2 tbsp. oil, chipotle sauce, 1 tsp. oregano and cumin, ½ tsp. kosher salt and 1/8 tsp. pepper.
Pour over chicken. Seal the bag and let marinade on the counter for 20 minutes.
Heat a large non-stick skillet over medium-high heat with 1 tsp. oil.
Add onions and red pepper. Sauté until onions are tender, about 5 minutes.
Add 1 clove minced garlic, remaining spices, salt and pepper and cook for another minute.
Drain chicken from marinade and add chicken to skillet. Cook until chicken is cooked through, 6 to 8 minutes.
Place oven rack below the broiler and preheat broiler.
Place peppers on a baking sheet covered with parchment paper.
Broil for 5 minutes per side.
Place peppers in a paper bag and let steam for 5 to 10 minutes. Remove the stem, seeds and membranes with a small knife.
Turn oven down to 400•.
Place peppers back on the baking sheet.
Fill with the chicken mixture.
Top each with 1 tbsp. cheese.
Bake for 15 minutes.
Preheat oven to 450•.
Place tortilla strips on a baking sheet and spray with cooking spray. Sprinkle with salt, pepper and chili powder.
Bake for 5 minutes.
Top poblano with tortilla strips and serve.
I calculated 7 Weight Watcher smart points
Happy Healthy Eating,
But wait, there is more. Check out these deliciously, healthy Mexican recipes:
Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 9-year-old daughter, Lucy, our 7 yr old Golden Retriever, and Stella, our 12-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.