Friday, January 3, 2014

Chili Relleno Made Healthy



Hello everyone, I am back at blogging once again.  I had to take a break because I was feeling overwhelmed.  There were so many ideas that I wanted to share with you all that I couldn't focus on one recipe.  A while ago, I guess it must be a little over a year or so ago now I was part of a food bloggers group.  We had an ingredient swap and we had to make something from that ingredient.  That is where I got the idea for this recipe, the food blogger that got my name sent me Peggy's Wing Sauce.  This wing sauce is full of flavor but mild in heat.  Its the perfect marriage of spices, flavor and a little background heat.  After I pried the bottle from my husband's hands, I think I had about 1/4 cup of it to work with.  I thought of this recipe because..... well why not right.  Oh and the food blogger that sent me this sauce is www.rantsfrommycrazykitchen.com.  If you have not checked out her website you must, she has amazing recipes and she is a great cook.  So go on over to her website and tell her that Mishmawsh sent you.  Ok so on to this recipe that was so flavorful I dont think we had any leftovers.  

Ingredients:

3 boneless skinless chicken breasts
1-2 tablespoons of seasoned salt like Lowreys 
1 tablespoon of thyme
1 tablespoon of rosemary
1-2 teaspoons of cayenne pepper
1 slice of lemon or two slices if you just want to 
1/4 cup of Peggy's Wing Sauce or any wing sauce of your choosing
2 cups of shredded cheese but reserve 1/2 cup  for the topping
1 jalapeno diced
1/8 cup ground flax seed.
1/2 cup of diced tomatoes
4 Poblano Peppers cut in half

Instructions:

Preheat your oven to 350 degrees, then grab a large pot like a stock pot or dutch oven.  Fill the pot with water  and add in all the seasonings to the water.  Add in your chicken breasts and simmer until the chicken is fully cooked.  Next grab a large mixing bowl and shred up your cooked chicken, add in wing sauce, and 1 1/2 cups of shredded cheese, along with the ground flax seed, and mix it all together.  Now grab a cookie sheet and place your peppers on it.  Stuff the peppers with the chicken mixture and top with remaining cheese.  Bake for about 15-20 minutes, just until the cheese melts and the stuffing and peppers are hot.  Top with diced tomatoes maybe a little salsa and you have a quick and healthy meal but not lacking in flavor.  




Video:



3 comments:

  1. I want to pin your recipes! Am I missing something or is there no Pinterest link?

    ReplyDelete
  2. I thought I had one but no worries I will have one up shortly , thank you for saying something, I thought this whole time I had one!

    ReplyDelete