I made these the other night and they were really good. It was an experiment so I'm not positive on the amounts so just make it to your liking. I made two, one for dinner and lunch the next day.


Chile Rellenos
2 poblano chiles
1 pkg. chicken tenders (cooked and chopped)
1/2 pkg. cream cheese (approximately 4 oz)
1/4 c. sour cream
3/4 c. cheddar cheese (or more if you like)
1-2 tblsp. butter
1/4 onion
1/4 water
chile powder, salt & pepper to taste

In a deep sauce pan of boiling water, par-boil poblano peppers for 5-7 min. Remove and cool.
In a frying pan, brown chicken tenders or breasts. Remove from pan and let cool. Add a tblsp. of butter and saute about 1/4 c. onion till tender. Add a little water (about 1/4 c.) and scrape up the bits on bottum of pan. Add cream cheese, sour cream and cheddar cheese and melt down and mix well. Add chopped up chicken. Cut off tops of peppers and remove seeds. Spoon filling into peppers and bake at 375 for approximately 15 min or until heated through. You can top with tomato or salsa if you like. This was very good and filling and I figure approx. 7-10 carbs per pepper. (I'm guessing)

It may not be the real thing but it was good. I think next time I'm going to add chopped bacon to the mixture.