• 2 cups shredded chicken
  • 4 poblano peppers
  • 1 can of black beans, rinsed and drained
  • 1/2 cup sour cream
  • 1/4 cup plain yogurt
  • 3/4 cup of cooked corn, can or fresh
  • 1/2 cup cheese of your choice
  • 1 tsp cumin
  • Salt and pepper to taste


Preheat oven to 425°. Rinse peppers and cut in half lengthwise. Remove membranes and seeds. Place on prepared baking sheet and cook peppers for 7 minutes. Mix together all other ingredients. Remove peppers from oven and fill with filling mixture. Top with cheese and put back in oven. Cook another 10 minutes or until heated through and cheese has melted.

Top with Cilantro Lime Pesto:

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