I created these tonight and they were so good!

3 poblano peppers

1 onion diced

3 garlic cloves diced

1 can of diced green chilies

1/2 cup chopped cilantro

1 can of mexicorn drained

1 pound of skinless boneless chicken thighs

1/2 cup nonfat plain greek yogurt

1 cup of Monterrey Jack cheese

Cumin

Coriander

Pepper

Oregano

Salt

Blanche peppers for 3 minutes, let cool and cut in half. Spray baking dish with cooking spray and line up the peppers skin down.

Cook chicken in frying pan season with cumin, coriander, pepper. Let cool

Sautee onion, garlic in olive oil until translucent. Add green chilies, cilantro, all the spices to your taste,and corn and heat through.

Shred the chicken and add to the mixture. Stir in yogurt until the mixture is nice and creamy

Stuff peppers, top with cheese and bake at 350 for 30 minutes.

6 servings 276 calories, 14 g fat, 13 carbs, and 23g fat

Of course you could make it lower in calories if you use chicken breast and low fat cheese.

This sounds real good!!

How much protein?

23g of protein not fat!!! Ooops haha!

Looks delicious, I love poblano peppers!