baked chile peppers with cheese sauce

This is a meal that came out of a craving for nachos. I couldn’t justify nachos for dinner…if I didn’t have kids, maybe I would have…Isn’t it weird how you have to start following food rules when you become a parent? No more dessert for dinner..not that I have done that. (shhhh….)

So, I started craving nachos, well, actually nacho cheese sauce at 7:19am one morning. Hubby asked me what were the dinner plans and my response was: “I don’t know, something nacho-cheesy?”

And this meal was created.

Hey low-carbbers out there: IT”S LOW CARB! (I think…)

Hey working mamas and daddies out there:

IT’S  EASY!

Cook up some chicken breast with a packet of taco seasoning, and shred. Or do this

Start with poblano peppers, and blanch them in boiling water for 3 minutes.

Cut a slit lengthwise and remove the seeds.

Shred your chicken:

stuff your peppers:

top with some tomatoes, I used the kind that also have green chilies in them….because we mixed the rest with some “good melting” cheese and made a sauce.

oh yes.. I know it’s not the healthiest meal, but it’s a little more healthy than a plate of nachos….

mmm, serve it with some rice and beans and lettuce and tomato. Oh yes- mmmm.

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baked chile peppers with cheese sauce:

4 poblano peppers, blanched and slit down center-seeds and membranes removed.

shred 2 chicken breasts that have been cooked with 1 packet of taco seasoning

stuff each pepper with the chicken

Top with some tomatoes from a can of Rotel

With the remaining tomatoes, add to diced Velveeta (4oz) and melt in a saucepan or in the microwave.

Pour over peppers, and bake at 350 for 15minutes.

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