Stuffed Poblanos and Fajita Wraps

2 new recipes we tried this week. The Peppers we did with BBQ Chicken on Sunday and the wraps we've had for dinner this week a couple of night. Both of these recipes were adapted by me from the originals so I don't have exact measurements, etc.


Corn Stuffed Poblanos


For the peppers:

Broil for 10 minutes (or until skin starts blackening and blistering). Place in Ziploc bag for 10, peel and split and set aside.

Saute 3c. fresh corn, 1 diced red bell pepper, minced garlic, diced red onion in a little olive oil.

Mix sauteed vegetables with 1/2 package of Uncle Ben's microwave whole grain rice and 1 cup of shredded Mexican cheese mix and salt and pepper.
Stuff peppers and Bake at 350 for 20 minutes. (I broiled mine for about 5 instead. The peppers weren't super soft, but still good).



Southwestern Wraps

Saute 1 package of chicken strips(I bought Fajita chicken strips from Publix - not seasoned just thinly sliced). Add 1/2 red onion cut into strips right at the end of cooking.

Mash 1 can of black beans with 2 T. of chicken broth. Add to chicken mix. Heat thoroughly. Add 1 c. of shredded Pepper Jack cheese and mix until melted through. Remove from heat.

Place mix on tortillas with fresh baby spinach leaves. Wrap and enjoy. We didn't use any condiments/toppings, but sour cream, salsa, guacamole would be great with these.