Try this Chicken Fajita Stuffed Poblano Peppers recipe, or contribute your own.
Suggest a better descriptionSeason the chicken breast with the Fajita seasoning and allow to marinate in the refrig for about 15-30 minutes.
While chicken is marinating, prepare your poblano peppers.
Position your oven rack about 4 inches from the broiler and turn your broiler on high. LIne a large rimmed baking pan with foil.
With a paring knife, slice the chiles from stem to tip and place on prepared baking pan.
Broil until blackened, about 6-8 minutes. Turn them every 2 minutes or so to allow them to blacken all over. Remove from the oven and reduce heat to 375 degrees.
Allow the peppers to cool then peel off the skins and cut out the seed cores, leaving the stems on. Dont rinse your peppers.
Place peppers aside and make Fajitas.
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Serving Size: 1 Serving (1797g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1554 | ||
Calories from Fat: 1181 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 131.2g | 175 % | |
Saturated Fat 27.2g | 136 % | |
Monounsaturated Fat 36.2g | ||
Polyunsanturated Fat 61g | ||
Cholesterol 68.6mg | 21 % | |
Sodium 5017.4mg | 173 % | |
Potassium 3330.1mg | 88 % | |
Total Carbohydrate 84.2g | 25 % | |
Dietary Fiber 17.9g | 72 % | |
Sugars, other 66.3g | ||
Protein 28.9g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1554
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