Serves 8
12 oz uncooked chicken breasts, no skin
8 canned whole Anaheim or Poblano chiles
4 eggs + 6 egg whites
1/2 cup green salsa
1/4 cup lite sour cream
3 oz light cream
4 1-oz mozzarella sticks
1 cup shredded low fat Cheddar
2 green onions, sliced thin diagonally
1/4 cup sliced black olives
1 teaspoon each ground cumin & garlic powder
1 teaspoon baking powder
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Preheat to 375 F. Coat a 9×13″ baking dish with cooking spray or money saving Misto oil sprayer. Drain chilies and stuff them with 1 oz chicken, 1/2 stick mozzarella and 1 tablespoon salsa. Lay chiles in the pan. Whisk together eggs, cream, sour cream, baking powder and spices. Pour over chilies. Bake 35 minutes or until puffy and golden. The last 15 minutes sprinkle with Cheddar and olives. Remove and let sit for 5 minutes before serving.
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Nutrition Info:
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Calories: 189
Carbs: 6 grams
Protein: 21 grams
Fat: 9 grams
