Ingredients:

  • 4 large poblano peppers (approx. 680g)
  • 1 tbsp avocado oil
  • 2 cups cooked shredded chicken breast (225g)
  • 4 oz light cream cheese, softened (115g)
  • 1/2 cup plain Greek yogurt (120g)
  • 1/4 cup diced white onion (10g)
  • 2 cloves garlic, minced (6g)
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh cilantro, chopped (8g)
  • 1/2 cup shredded Pepper Jack or Mozzarella cheese (55g)
  • 1 tbsp sliced green onions (5g)

Instructions:

  1. Brush poblano peppers with avocado oil and place under the broiler for 3-5 minutes per side until the skin is blistered and mahogany-colored.
  2. Immediately place the hot peppers in a covered bowl or sealed bag and let steam for 10 minutes.
  3. Gently rub off the charred skins. Carefully slit the side of each pepper and remove the seeds and ribs.
  4. In a large bowl, fold together the shredded chicken, softened light cream cheese, and Greek yogurt until smooth.
  5. Stir in the diced onion, minced garlic, cumin, smoked paprika, salt, pepper, and cilantro until well combined.
  6. Spoon the chicken mixture generously into each hollowed poblano pepper.
  7. Sprinkle shredded cheese evenly across the tops of the peppers.
  8. Bake in a 375°F (190°C) oven for 15-20 minutes until the cheese is bubbly and golden-brown. Garnish with sliced green onions.