This smokey & flavorful Spanish style stew is very comforting when its really cold out. Its a quick and easy one pot dish that can be made for dinner even on your busiest day. I chop all the veggies ahead of time and store in baggies in the fridge, for an even easier weekday meal. Serve over some hot and steamy rice. If you like heat; add some Cholula hot sauce. Avocado pieces make a creamy garnish that pairs well with this meal.
Chipotle Chicken with Mango Avocado Salsa
Makes 8 servings of 1/2 pepper stuffed: Nutrition per serving: WWpp+ 3
Calories 121.1 ~Total Fat 2.4 g~ Saturated Fat 0.8 g ~ Cholesterol 5.0 mg ~ Total Carbs 17.1 g ~ Dietary Fiber 3.9 g ~ Protein 6.6 g
Poblano peppers are just a mild chili that goes great with any type of Mexican or Southwest cooking. It makes a wonderful vegetarian side dish to accompany my chipotle chicken with mango avocado salsa…yum!! If you are a vegetarian or participate in meatless Mondays, this dish is great as a meal. The prep is quick & easy, so you can prep earlier in the week and just bake it off when you want. It last for about 3 days prepped in the fridge. So, all you have to do is after putting cheese on the top, cover and store in fridge for later in the week. This is a great vegetarian dish that packs in the protein! Enjoy & Happy Eating! 🙂
