Mexican Stuffed Poblanos
307 calories per poblano
- 4 Pobalnos
- 1/2 c veggie broth
- 1/2 c cooked bulghur
- 1 T EVOO
- 1 c chopped onion
- 3 garlic cloves, minced
- 1 15 oz can no salt pinto, drained
- 1 4 oz can green chilis, undrained
- 2 t cumin
- 3/4 cup shredded jack
- 2 c chopped seeded tomato
- 1/2 c red onion diced
- 1/4 c chopped fresh cilantro2 T fresh lime juice
- 1/4 t salt
- 1/8 t ground red pepper
- 1 jalapeno chopped and seeded
Preheat broiler. Place poblanos on foil baking sheet. Broil 5 mins on each side until blacked. Place in paper bag, let stand 15 min then peel. Cut a slit lenghtwise and discard seeds keeping chili in tact.
Reduce temp to 400
Bring veg broth to a boil in med saucepan and gradually add in bulghur. Remove from heat and let stand for 30 mins.
Heat a large skillet over med-heat. Add oil to pan swril to coat. Add onions and garlic till lightly browned. Add beans, green cHILIS, CUMIN. bRING TO BOIL , REDUCE HEAT AND SIMMER. rEMOVE FROM HEAT FOR 10 MINS THEN ADD BULGHUR.
Divide mixture. Press poblanos gently to close and place seam sid eup on sheet.Top each with cheese. Bake at 400 for 15 minutes.
Combine tomato and remaining ingredients and serve with poblanos.