May 4, 2017

The BariQueen is fiesta ready!

Happy Cinco de Mayo! As a lover of Mexican food and flavor, I am happy to celebrate a holiday which revolves around spicy, cheese, yummy food. Don’t be confused! I made it both tasty and healthy, so it won’t be busting your little belly.


First up: QUESO! 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

1. In a small sauce pan, bring almond milk to a simmer.

2. Remove from heat and add in your shredded cheese. Stir until completely melted and smooth.

3. Add Greek yogurt and diced tomatoes and chilis. Stir until completely combined and smooth.

4. Serve with your sliced sweet peppers & enjoy!



For the main dish, 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


1. Combine shredded chicken, salsa, sour cream, cilantro, 3/4 cup Cheddar, & 3/4 cup Colby Jack in a large bowl and set aside.

2. 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.

3. Remove Poblanos from the oven and cover with a clean towel for roughly 10 minutes to steam and cool.

4. 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.

5. Stuff each pepper with about 3/4 cup of your chicken mixture. Divide your remaining cheese over the top of each pepper once stuffed.

6. 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.



The BariQueen



2018, WakeMed