Yield: 6 to 8 servings

6 ounces boneless, skinless chicken breast (preferably free range)

1/4 to 1/2 teaspoon Darn Hot Peppers Herb Shaker (see note on guacamole recipe)

1 cup finely chopped fresh mushrooms

1/4 cup chopped fresh cilantro

1/2 small onion, chopped

1 clove garlic, chopped

1 egg, lightly beaten

1/3 cup shredded Chihuahua cheese

1 cup bread crumbs, preferably fresh

6 to 8 large fresh Anaheim chiles

1. Sprinkle chicken with herbal salt substitute. Cook chicken in nonstick skillet over low heat until done. (Add a little vegetable oil to skillet, if necessary.) Remove chicken from skillet and chop.

2. Return chopped chicken to skillet; add mushrooms, cilantro, onion and garlic. Cook 2 minutes. Remove from heat and stir in egg, cheese and bread crumbs.

3. Place chiles on grill or griddle and cook about 3 minutes on each side. Remove and discard charred skin. Cut chiles lengthwise; remove and discard seeds. Fill chiles with the chicken mixture.

4. Place stuffed chiles on grill and cook about 2 minutes, or until heated through. Serve with fresh flour tortillas.

Per serving (based on 8): 75 calories; 3g fat; 1.5g saturated fat; 40mg cholesterol; 7g protein; 5g carbohydrate; 1g sugar; 0..5g fiber; 85mg sodium; 50mg calcium.