Mexican Stuffed Poblanos

Mexican Stuffed Poblanos

Mexican Stuffed Poblanos
Mexican Stuffed Poblanos

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    poblano chiles

  • 1/2

    cup organic vegetable broth

  • 1/2

    cup uncooked bulgur

  • 1

    tablespoon olive oil $

  • 1

    cup chopped onion $

  • 3

    garlic cloves, minced

  • 1

    (15-ounce) can no-salt-added pinto beans, drained

  • 1

    (4-ounce) can chopped green chiles, undrained

  • 2

    teaspoons cumin

  • Cooking spray

  • 3/4

    cup shredded Monterey Jack cheese $

  • 2

    cups chopped seeded tomato (about 2) $

  • 1/2

    cup finely chopped red onion

  • 1/4

    cup chopped fresh cilantro

  • 2

    tablespoons fresh lime juice

  • 1/4

    teaspoon kosher salt

  • 1/8

    teaspoon ground red pepper

  • 1

    jalapeño pepper, seeded and finely chopped

Directions

1. Preheat broiler. 2. Place poblanos on a foil-lined baking sheet. Broil 5 minutes on each side or until blackened and charred. Place poblanos in a paper bag; fold to close tightly. Let stand 15 minutes; peel. Cut a slit lengthwise in each poblano; discard seeds, keeping chiles intact. Set aside. 3. Reduce the oven temperature to 400°. 4. Bring vegetable broth to a boil in a medium saucepan; gradually stir in bulgur. Remove from heat; cover and let stand for 30 minutes. 5. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic to pan; sauté for 5 minutes or until the onion is lightly browned. Add beans, green chiles, and cumin. Bring to a boil, reduce heat, and simmer for 10 minutes or until thickened, stirring occasionally. Remove from heat; let stand 10 minutes. Stir in cooked bulgur. 6. Divide bean mixture evenly among poblanos. Press poblanos gently to close. Place poblanos, seam-side up, on a foil-lined baking sheet coated with cooking spray. Top each poblano with 3 tablespoons cheese. Bake the poblanos at 400° for 15 minutes or until lightly browned. 7. Combine tomato and remaining ingredients in a medium bowl. Serve with poblanos.

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