Chicken Stuffed Poblano Pepper "Tacos", Queso Fresco

Ingredients: Makes 6 servings

3 each Poblano Peppers
as needed Cooking Spray
1 ½ tsp Canola Oil
1/3 cup Yellow Onion, diced
½ cup Button Mushrooms, minced
2 ½ tsp Jalapeno, fresh, diced
1 ¾ tsp Garlic, fresh, minced
½ tsp Cumin
1 ¾ tsp Chili Powder
1 pound Ground Chicken
½ cup Crushed Tomatoes, canned
1/3 cup Freekeh, cooked
¾ tsp Salt
¼ tsp Black Pepper
2 ½ tsp Cilantro, chopped
3 oz Queso Fresco, crumbled

Directions:

1. Cut poblano peppers in half lengthwise. Scrape and discard seeds and ribs from peppers (leave stems intact).
2. Prepare grill with pan spray. Lightly char poblano halves on both sides. Place poblanos on parchment-lined sheet trays, flesh-side up.
3. Heat oil in pan. Add onions, mushrooms, jalapeno, and garlic. Cook until softened. Add cumin and chili powder to pan and continue cooking until fragrant.
4. Add chicken to pan. Brown chicken, breaking into smaller pieces while cooking.
5. Add crushed tomatoes, freekeh, salt, and pepper. Continue cooking until chicken is cooked through. Stir in cilantro.
6. Stuff each pepper half with ½ cup chicken filling, top with 2 tablespoons queso fresco.
7. Bake in a 350ºF oven just long enough to melt cheese, about 3-5 minutes.

Serving size:
1 each;  Makes: 6 servings

Nutritional Information: 
Nutrition Info (per serving): Cal: 250, Total Fat: 15g, Sat Fat: 5g, Sodium: 500mg, Carbs: 13g, Protein: 19g, Sugar: 6g, Fiber: 5g

Recipe Source:
Recipe provided by FLIK Hospitality Group