A Real Winner from Healthy Solutions Spice Blends

Chicken and riced cauliflower stuffed poblanos



Shelly Wolcott of Healthy Solutions Spice Blends holds a recipe contest every year to showcase the use of her blends in a variety of dishes, and home chefs from across the country enter the contest. The following recipe was a finalist in Wolcott’s contest and was picked this past spring as a winner in a cooking showdown held at the Red Arrow Diner in Concord. It’s a healthy dish that can be prepared ahead of time and baked on game day.

Photo by George Bezanson

Note: This recipe can be prepared ahead of time for a healthy, one-dish meal your whole family will love. The riced cauliflower absorbs the flavor of the spice packet for a hearty flavorful lunch or dinner —and low-calorie too.

Submitted by Darlene Buerger of Peoria, Arizona

Serves 4 to 6

Ingredients

6 medium poblano peppers, roasted (skins and membranes removed)
2 cups cooked, riced cauliflower
2 tablespoons olive oil
1⁄2 cup diced sweet onion
2 cloves garlic, minced
1 cup cooked chicken, shredded
3⁄4 cup salsa
2 tablespoons Healthy Solutions Authentic Chili/Tacos spice packet
4 ounces cream cheese, rough chopped
8 ounces pepper jack cheese, shredded and divided
1⁄4 cup cilantro, chopped
Sour cream for serving

Directions

Preheat the broiler to 450 degrees.

Arrange the poblanos on a baking sheet. Position the pan 4 to 6 inches under the broiler. Cook until charred, turning the peppers every few minutes until charred on all sides, about 12 to 15 minutes. Transfer peppers to a bowl and cover with plastic wrap. Let steam for 10 minutes and then peel the skin from the peppers. Gently cut peppers down the center and remove seeds and membranes (allow tops to remain, if desired). Place peppers in oven-safe pan. This step can be done a day ahead of time.

Cut cauliflower into 2 to 3-inch pieces. Place in a food processor and process until the size of rice. Place cauliflower in a skillet and cook over medium heat until crisp tender.

Sauté onion over medium heat in olive oil until tender, about 6 to 8 minutes. Add garlic and cook a minute longer. Add shredded chicken, salsa and Healthy Solutions Authentic Chili/Tacos spice packet. Continue to cook until heated through. Reduce heat and add cream cheese and 4 ounces pepper jack cheese and heat until melted. Remove from heat and add cauliflower and cilantro. Stuff peppers with the mixture and bake for 30 minutes at 350 degrees or until top of peppers start to brown. Lightly cover peppers with remaining cheese and cook 5 minutes longer. Serve hot with additional salsa and sour cream.

Note: This recipe can be prepared ahead of time for a healthy, one-dish meal your whole family will love. The riced cauliflower absorbs the flavor of the spice packet for a hearty flavorful lunch or dinner —and low-calorie too.

Shelly Wolcott of Hampton is the owner and developer of Healthy Solutions Spice Blends. She has created eight tried-and-true blends to help the home cook put together a tasty meal with less guesswork and no extra chemicals that may be found in fast-serve restaurant dishes. Blends range from The Ultimate Burger to Perfect Steak to a Pork & Poultry Rub. Find them online at spiceblends.com or locally at Market Basket.

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