Stuffed Poblano Peppers With Chicken, Beans, And Cheese - cooking recipe

Ingredients

4 poblano peppers, halved and seeded
2 cups cooked chopped chicken breasts
4 ounces queso blanco, quesadilla cheese, shredded
1 cup frozen corn
1/2 cup diced red bell pepper
1/2 cup chopped onion
1/2 cup pinto beans or 1/2 cup black beans, drained and rinsed
1 tablespoon chopped fresh cilantro
1 teaspoon salt
1 teaspoon cumin
1 teaspoon and chili powder
1 garlic clove, chopped
8 corn tortillas, chopped
1/2 cup red enchilada sauce

Preparation

Preheat broiler. Place peppers (skin side up) on a baking sheet coated with cooking spray. Broil 15 minutes or until blackened. Place peppers in a large zip-lock bag for 15 minutes. Peel and discard skins. Place pepper halves in a 13x9 inch baking dish coated with cooking spray.
In a large bowl, mix the chicken through the tortillas. Fold in enchilada sauce.
Spoon chicken mixture evenly among the 8 pepper halves.
Top with cheese.
Bake 20 minutes or until cheese is melted.