Ryan Harris’ Syberg’s Chicken Poblano Peppers

INGREDIENTS

TOTAL MARCOS: Cal: 156, P: 21, C: 5, F: 6 (1 serving/1/2 a poblano pepper)

• 10oz – Grilled Boneless Skinless Chicken (Cal: 468, P: 88, C: 0, F: 10,)
• 4 tbsp – @sybergssauceshop wing sauce (Cal: 160, P: 0, C: 8, F: 14,)
• 8 tbsp – Green Mountain Greek Cream Cheese (Cal: 180, P: 12, C: 8, F: 10,)
• 1/2 cup – Kraft Cheddar Fat Free Cheese (Cal: 90, P: 18, C: 4, F: 0,)
• 3 – Poblano Pepper (Cal: 38, P: 2, C: 9, F: 0,)
• 1/2 tsp – Garlic Powder
• 1 tsp – Pepper
• 1 tsp – dry ranch seasoning

DIRECTIONS

• Grill chicken at 350 deg for 15 minutes, flip once halfway through
• While chicken is grilling, half poblano peppers and clean. (Wash your hands before you touch your eyes)
• Chop grilled chicken
• Tare mixing bowl on food scale
• Add Chicken, Syberg’s wing sauce, Green Mountain Greek Cream Cheese, and Kraft cheddar fat free cheese into the mixing bowl
• Stir the mixing bowl for good mixture
• Add garlic powder, pepper, and dry ranch seasoning into the mixing bowl, then stir
• Measure out six servings of buffalo chicken mixture from the food scale to evenly distribute into pepper halves
• Stuff poblano peppers with buffalo chicken mixture
• Grill stuff peppers at 350 deg for 15 minutes
• ENJOY!