Sonoran-Style Poblano Chiles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 large poblano chiles (about 8 ounces) |
2 large tomatilloes |
vegetable cooking spray |
1/3 cup chopped red bell pepper |
1/4 cup chopped green onions |
1 garlic clove, crushed |
2 tablespoons chopped fresh cilantro |
1/2 teaspoon chili powder |
1/4 teaspoon ground cumin |
1/4 teaspoon pepper |
1 cup drained canned black beans, divided |
1 cup shredded cooked chicken breast |
1/3 cup frozen whole-kernel corn, thawed |
1/4 cup nonfat sour cream |
1/4 cup (1 ounce) shredded reduced-fat monterey jack cheese, divided |
cilantro sprigs (optional) |
Directions:
1. Preheat oven to 400°.
2. Cut chiles in half lengthwise; discard seeds and membranes. Set chiles aside.
3. Remove husks from tomatilloes, and chop. Coat a medium nonstick skillet with cooking spray, and place over medium-high heat until hot; add tomatilloes, bell pepper, green onions, and garlic; sauté 3 minutes. Remove from heat; stir in chopped cilantro, chili powder, cumin, and pepper. Set aside.
4. Place 1/2 cup beans in a medium bowl; mash. Stir in remaining 1/2 cup beans, bell pepper mixture, chicken, corn, sour cream, and 2 tablespoons cheese.
5. Divide bean mixture evenly among chile halves. Place stuffed chiles in an 8-inch square baking dish. Sprinkle remaining 2 tablespoons cheese over stuffed chiles; bake at 400° for 20 minutes. Serve with flour tortillas and salsa; garnish with cilantro sprigs, if desired.
6. Note: You can also substitute 1/4 cup chopped drained canned tomatilloes or 1/4 cup chopped green tomato for fresh tomatilloes, if desired.
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