Poblano and Pepper Jack-Stuffed Chicken Breasts with Ancho Chile Cream Sauce

Poblano and Pepper Jack-Stuffed Chicken Breasts with Ancho Chile Cream Sauce
8 Ingredients
  • 2 small to medium fresh poblano peppers
  • Two 8-ounce boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • Two 2-ounce slices pepper jack cheese
  • 2 cups heavy cream
  • 1 tablespoon Cajun spice, such as Paul Prudhomme's Blackened Redfish Magic Spice
  • 1/2 tablespoon ancho chile powder
Nutrition
1287
64% daily value
2 servings
                                       
                                            low-​carb, gluten-​free
     

Fat

169% 110

Saturated

310% 62

Trans

- 0

Monounsaturated

- 35

Polyunsaturated

- 6

Carbs

4% 13

Carbs (net)

- 11

Fiber

7% 2

Sugars

- 9

Sugars, added

- 0

Protein

128% 64

Cholesterol

172% 517

Sodium

53% 1275

Calcium

40% 397

Magnesium

25% 105

Potassium

25% 1173

Iron

12% 2

Zinc

29% 3

Phosphorus

112% 784

Vitamin A

123% 1106

Vitamin C

123% 111

Thiamin (B1)

26% 0

Riboflavin (B2)

64% 1

Niacin (B3)

141% 23

Vitamin B6

161% 2

Folate equivalent (total)

12% 46

Folate (food)

- 46

Folic acid

- 0

Vitamin B12

47% 1

Vitamin D

485% 73

Vitamin E

43% 6

Vitamin K

17% 20

Sugar alcohols

- 0

Water

- 356
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