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Ingredientes
- 12 Poblano peppers, aged
- to red/orange color
- 6 boneless, skinless
- chicken breasts
- Seasoning mixture for
- chicken: 1 Tbsp each garlic powder, onion powder; 1 tsp each salt, ground black
- pepper
- 3 Tbsp olive oil
- 2 boxes (8 oz) Zatarain's
- Yellow Rice Mix
- 5 cups hot water
- 1 (16 oz) jar mild chunky
- salsa
- 1 (8 oz) bag shredded
- Mexican cheese blend
- Cut off the tops of each
- pepper about 1/4 inch down. Carefully
- cut down the two end seams of the peppers, but leave 1/2 inch uncut at the
- bottom. Open the pepper up, careful not
- spray a 4 quart baking dish with nonstick cooking spray. Put in the rice mix from both boxes, add water
View Full Recipe at Food Adventures of a Comfort…
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1687g | |
| Calories 976 | |
| Calories from Fat 584 | 60% |
| Total Fat 65.71g | 82% |
| Saturated Fat 15.43g | 62% |
| Trans Fat 0.17g | |
| Cholesterol 125mg | 42% |
| Sodium 324mg | 14% |
| Potassium 947mg | 27% |
| Total Carbs 59.7g | 16% |
| Dietary Fiber 6.8g | 23% |
| Sugars 0.47g | 0% |
| Protein 46.09g | 74% |
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