Ingredients:

  • 4 large (approx. 12 oz / 340g) poblano peppers
  • 2 tbsp (30ml) olive oil
  • ½ cup (120g) plain non-fat Greek yogurt
  • 4 oz (113g) light cream cheese, softened
  • ½ cup (120ml) low-sodium chicken broth
  • 2 cloves (6g) garlic, minced
  • ½ tsp (3g) ground cumin
  • ½ tsp (3g) salt
  • 1.5 lbs (680g) boneless, skinless chicken thighs, diced into 1-inch cubes
  • 12 corn tortillas, cut into 1-inch strips
  • 2 cups (225g) reduced-fat Monterey Jack cheese, shredded
  • 1 cup (160g) frozen corn, thawed
  • 1 can (15 oz / 425g) black beans, rinsed and drained
  • Fresh cilantro for garnish
  • Lime wedges for garnish

Instructions:

  1. Preheat your broiler. Toss poblano peppers in 1 tbsp olive oil and place them on a sheet pan.
  2. Broil for 5–7 minutes per side until the skin is blistered and blackened.
  3. Immediately place hot peppers in a sealed plastic bag or covered bowl for 10 minutes to steam the skins.
  4. Peel away the charred skin, slice open the peppers, and remove all seeds and veins.
  5. Place the roasted poblanos, Greek yogurt, light cream cheese, chicken broth, garlic, cumin, and salt in a blender or food processor; blend until smooth.
  6. Heat 1 tbsp olive oil in a large skillet over medium-high heat; sear diced chicken thighs until cooked through.
  7. In a 9x13 inch baking dish, create layers of corn tortilla strips, seared chicken, frozen corn, and black beans.
  8. Pour the velvety poblano cream sauce evenly over the layers.
  9. Top with shredded reduced-fat Monterey Jack cheese.
  10. Bake 35 mins until the cheese is melted and bubbly.
  11. Garnish with fresh cilantro and serve with lime wedges.