Honey-Lime Chicken Stuffed Poblanos with Spanish Rice and Sliced Avocado and Tomato

Servings:
Honey-Lime Chicken Stuffed Poblanos with Spanish Rice and Sliced Avocado and Tomato 4.50/5 (6 votes)

For years, the Honey-Lime Chicken Enchiladas have been a favorite of many No More To-Go families. Sadly, I haven't made it in a long while; that is until last week when my friend (and loyal subscriber!) Debra texted me a picture of her hack on our favorite! She decided to skip the tortillas and use red and yellow bell peppers; which reminded me of a Chile Relleno; which morphed into tonight's meal! I leave you to decide where to take it. All options are amazing. And paired with traditional Spanish rice and sliced avocado and tomato; prepare to be delighted!

Honey-Lime Chicken Stuffed Poblano Peppers

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 4 poblano pepper
  • 1 tablespoon olive oil
  • 1 cup onion, diced
  • 1 tablespoon olive oil
  • 2 cups rotisserie chicken, choppped
  • 1/4 cup chicken stock
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/4 cup honey
  • 1/4 cup lime juice
  • 2 cups Monterey Jack cheese, or cheddar
  • 16 ounces Salsa Verde

DIRECTIONS

  1. Heat the oven to 500.
  2. Place poblanos in a bowl and toss with olive oil to lightly coat.
  3. Arrange in a 9x13 baking dish and transfer to the oven to roast for about 5 minutes or until skin is somewhat blistered.
  4. Let poblanos rest and reduce the oven's heat to 350.
  5. Heat remaining olive in a skillet over medium high heat. Once it begins to shimmer, add onion and cook until translucent and tender.
  6. Stir in chicken, stock, chili powder, salt, and pepper.
  7. Bring mixture to a boil, reduce to simmer, and let cook 5-10 minutes.
  8. Remove from the heat and stir in lime juice and honey.
  9. Lightly oil the bottom of the baking dish you used to roast the poblanos.
  10. Pour 1/2 cup salsa verde over the bottom and tilt the pan to evenly spread.
  11. Carefully cut each poblano in half and remove the seeds (or leave them for extra heat).
  12. Spoon the chicken mixture into each half and top with cheese.
  13. Place in the baking sheet and cover with remaining salsa verde.
  14. Transfer to the oven, uncovered, and cook for 25-30 minutes or until the peppers are tender and slightly charred at the edges.
  15. Plate peppers and spoon any remaining salsa on top.

Nutritional Information

Per Serving: Calories 583 Fat 28 Sat Fat 12 Sodium 1680 Carbs 35 Sugars 23 Fiber 3 Protein 50.

Spanish Rice

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 tablespoon olive oil
  • 1/2 cup onion, finely chopped
  • 1 1/2 cups jasmine rice
  • 1 teaspoon kosher salt
  • 2 teaspoons cumin
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon pepper
  • 3 cups chicken stock
  • 8 oz tomato sauce

DIRECTIONS

  1. Sauté onion in olive oil until tender.
  2. Add rice and remaining ingredients, bring to a boil, reduce to a simmer, cover, and let cook 20 minutes.
  3. Remove cover and fluff with a fork.

Nutritional Information

Serving Size 219g Calories 203 Fat 3 Carbs 40 Fiber 3 Protein 4.

Sliced Tomato and Avocado

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 2 tomato, thickly sliced
  • 1 avocado, thickly sliced
  • 1 lime, juiced
  • kosher salt and pepper, to taste

DIRECTIONS

  1. Arrange tomato and avocado on a plate.
  2. Drizzle with lime juice and sprinkle with salt and pepper.

Nutritional Information

Per Serving: Calories 110 Fat 10 Sat Fat 2 Sodium 4 Carbs 6 Sugars 1 Fiber 4 Protein 1.

NOTES

KID NOTE: Prepare the kid portions as enchiladas instead of stuffed peppers.

VEGETARIAN TIP: Substitute 15 oz can of white/red beans and 1/2 cup jasmine rice for the chicken. Increase the broth to 1 1/4 cups.  In step #6, add the rice and vegetable stock (instead of chicken). Cover and let cook 20 minutes. Stir in the beans and assemble.

GLUTEN MODIFICATIONS:  Gluten free as written.

1 Comment

  1. KusmierFamily says:

    Yummy! I ended up using red/orange/yellow bell peppers since our store didn’t have poplano peppers. These were so good and was nice lighter take on enchiladas. I knew the boys wouldn’t care for the peppers so I made regular enchiladas for them.

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