Skinny Chili Rellenos

• 4 pablano peppers blackened, skins removed and seeded
• 2 Roasted chicken breasts shredded
• 1 cup of shredded cheddar cheese
• 1 can Hatch green chili sauce
• 1/2 cup salsa
• 1/2 cup pico de gallo
• 2 tsp kosher salt
• 2 tsp. Garlic powder
• 1 tsp. Cumin

Preheat oven to 350

In a large bowl add the chicken , salsa, 3/cup of cheese salt,pepper, garlic powder and cumin. Mix until well combined. Stuff peppers and place in a Pam sprayed glass baking dish. Then pour hatch green chili sauce over the chilies and then top with pico de gallo. Bake for 30 minutes or until sauce is bubbly no and cheese has melted.