- 4 oz Lowfat cream cheese
- 1 cup Shredded cheddar cheese
- 2 tablespoons Salsa
- 1½ teaspoons Ground cumin
- ¼ teaspoon Salt
- 1 cup Shredded cooked chicken
- 1/8 cup Freshly chopped cilantro
- 2 tablespoons Finely chopped red bell peppers
- 12 Medium poblano peppers, halved & seeded
- 1½ teaspoons Paprika or chili powder, optional
Preheat oven to 400 degrees. Line a baking sheet with foil.
In a medium bowl, beat together cream cheese, cheddar cheese, salsa, cumin and salt. Stir in chicken, cilantro, and red peppers.
News with a little more humanity
WPR’s “Wisconsin Today” newsletter keeps you connected to the state you love without feeling overwhelmed. No paywall. No agenda. No corporate filter.
Spoon about 1 tablespoon into each poblano half and place on prepared baking sheet. If desired, sprinkle with paprika or chili powder.
Bake about 20 minutes or until golden brown.
Servings: 12
Nutrition Facts
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
| Amount Per Serving | |||
| Calories | 92.83 | ||
| Calories From Fat (60%) | 55.79 | ||
| Calories From Protein (31%) | 29.17 | ||
| Calories From Carbs (8%) | 7.88 | ||
| Calories From Alcohol (0%) | 0.00 | ||
| % Daily Value | |||
| Total Fat 6.27g | 10% | ||
| Saturated Fat 3.60g | 18% | ||
| Monounsaturated Fat 1.84g | |||
| Polyunsaturated Fat 0.42g | |||
| Trans Fatty Acids 0.00g | |||
| Cholesterol 25.59mg | 9% | ||
| Sodium 170.45mg | 7% | ||
| Potassium 107.97mg | 3% | ||
| Carbohydrates 2.17g | 1% | ||
| Dietary Fiber 0.61g | 2% | ||
| Sugar 0.74g | |||
| Sugar Alcohols 0.00g | |||
| Net Carbohydrates 1.57g | |||
| Protein 7.00g | 14% | ||
| Vitamin A 519.66IU | 10% | ||
| Vitamin C 9.58mg | 16% | ||
| Calcium 96.79mg | 10% | ||
| Iron 0.74mg | 4% | ||
| Vitamin E 0.25IU | 3% | ||
| Vitamin D 1.32IU | 0% | ||
| Thiamin 0.04mg | 2% | ||
| Riboflavin 0.07mg | 4% | ||
| Niacin 1.17mg | 6% | ||
| Vitamin B6 0.16mg | 8% | ||
| Folate 11.84µg | 3% | ||
| Vitamin B12 0.18µg | 3% | ||
| Pantothenic Acid 0.20mg | 2% | ||
| Phosphorus 100.57mg | 10% | ||
| Magnesium 11.11mg | 3% | ||
| Zinc 0.66mg | 4% | ||
| Copper 0.04mg | 2% | ||
| Manganese 0.06mg | 3% | ||
| Selenium 4.87µg | 7% | ||
| Alcohol 0.00g | |||
| Caffeine 0.00mg | |||
| Water 35.08g | |||
Wisconsin Public Radio, © Copyright 2025, Board of Regents of the University of Wisconsin System and Wisconsin Educational Communications Board.
