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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

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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