Fajita Seasoned Chicken Black Beans and Corn Stuffed Poblano Peppers
"I made this in under 30 minutes. That even includes the time it too to make the seasoning! It's easily adjustable to serve a few or a lot, just add extra peppers and more chicken. For an entree, you probably want to allow two peppers per adult. If you're serving it as a side, you'll probably want just one pepper per adult. It makes a beautiful dish that full of flavor and is super easy to prepare...."
INGREDIENTS
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1 teaspoon chili powder
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1/2 teaspoon paprika
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1/2 teaspoon ground cumin
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1/2 teaspoon cilantro
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1/4 teaspoon garlic powder
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1/4 teaspoon onion salt
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1/4 teaspoon black pepper
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1/4 teaspoon dried oregano
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4 poblano peppers
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2 boneless, skinless chicken breast
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1 to 2 tablespoon vegetable oil
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1 (10 ounce) can diced tomatoes & green chilies, drained, whatever level of heat you desire. I used mild.
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1 (15 ounce ) can low sodium black beans, rinsed and drained
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2 cups whole kernel corn, I used frozen
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3/4 to 1 cup queso fresco
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3 to 4 tablespoon fajita seasoning, recipe above
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