NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast, cooked and shredded

1 medium poblano pepper

0.25 cup plain non-fat Greek yogurt

0.25 cup green salsa

2 medium corn tortillas

0.5 oz monterey jack cheese, shredded

0.25 cup white onion, diced

1 clove garlic, minced

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

PREPARATION

• 1

  Char the poblano pepper over an open flame or under a broiler until the skin is blistered and black.

• 2

  Place the pepper in a bowl covered with plastic wrap for 5 minutes, then peel, seed, and dice.

• 3

  Sauté white onion and garlic in olive oil over medium heat until fragrant and translucent.

• 4

  In a bowl, combine chicken breast, diced poblano, sautéed aromatics, cumin, salt, and pepper.

• 5

  Stir in half of the Greek yogurt and half of the green salsa to the chicken mixture to create a creamy filling.

• 6

  Warm the corn tortillas, fill with the chicken mixture, and roll tightly, placing them seam-side down in a baking dish.

• 7

  Whisk together the remaining Greek yogurt and green salsa, spread over the tortillas, top with cheese, and bake at 375°F for 15 minutes until bubbly.