It’s almost one of everyone’s favorite holidays, Cinco de Mayo! We made this recipe both tasty and healthy, so it’s post-surgery friendly.
To lighten the load, I did some research and made a few swaps.
- 1/2 Cup Unsweetened Almond Milk
- 1 & 1/2 Reduced Fat Shredded Cheddar Cheese
- 3/4 Cup Rotel Diced Tomatoes and Green Chilies
- Mini Sweet Peppers
- In a small sauce pan, bring almond milk to a simmer.
- Remove from heat and add in your shredded cheese. Stir until completely melted and smooth.
- Add Greek yogurt and diced tomatoes and chilis. Stir until completely combined and smooth.
- Serve with your sliced sweet peppers & enjoy!
Stuffed Poblano Peppers
- 4 Cups Cooked Chicken
- 1/3 Cup Tomato Based Salsa (check for low sugar option)
- 1/2 Cup Low Fat Sour Cream
- 2 Tbs. Fresh Cilantro
- 1 Cup Low Fat Cheddar Cheese
- 1 Cup Low Fat Colby Jack Cheese
- 6 Medium Poblano Peppers
- Combine shredded chicken, salsa, sour cream, cilantro, 3/4 cup Cheddar, & 3/4 cup Colby Jack in a large bowl and set aside.
- Wash your Poblano peppers and spread then on a baking sheet.
- Broil in the oven on high for about 3 minutes per side or until the skin is blackened.
- Remove Poblanos from the oven and cover with a clean towel for roughly 10 minutes to steam and cool.
- Peel the blackened, blistered skin from the peppers.
- Gently slice the peppers down one side to open the inside like a pocket.
- Scoop out the seeds and pith from inside.
- Stuff each pepper with about 3/4 cup of your chicken mixture.
- Divide your remaining cheese over the top of each pepper once stuffed.
- Bake at 375° F for 20 minutes.
- Serve immediately with a dash of salsa, squirt of lime, sour cream and sprig of fresh cilantro to taste.
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