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Ingredientes
- 5 peppers
- 1 c. cream cheese
- 1 egg
- 1/2 ounce. heavy cream
- 3/4 lbs. diced cooked chicken breast
- 4 ounce. grated Monterey Jack cheese
- 1/8 c. diced onion
- 1 tbsp. seeded & chopped jalapeno pepper
- 1/2 teaspoon diced fresh garlic
- 1/2 teaspoon grnd cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounce. chicken broth
- 8 sprigs of fresh cilantro, minced
Direcciones
- 1. Rinse peppers. Cut peppers in half, remove core and seeds. Chop and reserve 2 peppers.
- 2. Beat cream cheese with Large eggs and cream, stir in reserved minced peppers and remaining ingredients except chicken broth. Mix well.
- 3. Stuff reserved pepper halves with chicken mix and place in a baking dish which will hold them snugly. Pour the chicken around the peppers.
- 4. Bake at 350 degrees for 1 hour or possibly till peppers are soft and wrinkled but still intact.
- 5. For individual servings, place half pepper on a plate. Garnish with sprig of cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 6 servings | |
| Calories 305 | |
| Calories from Fat 221 | 72% |
| Total Fat 24.86g | 31% |
| Saturated Fat 13.06g | 52% |
| Trans Fat 0.05g | |
| Cholesterol 123mg | 41% |
| Sodium 423mg | 18% |
| Potassium 228mg | 7% |
| Total Carbs 2.55g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.57g | 1% |
| Protein 17.85g | 29% |
