Poblano Chilies With Black Beans And Cheese

Poblano Chilies With Black Beans And Cheese
Poblano Chilies With Black Beans And Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 8

    large poblano chilies

  • 1

    tablespoon olive oil

  • 3

    cups thinly-sliced onions

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    cans black beans - (15 to 16 oz ea) rinsed, drained

  • 1/4

    teaspoon cayenne pepper

  • 1

    cup grated reduced-fat Monterey Jack cheese (abt 4 oz)

  • Tomato salsa

  • 1/2

    cup fat-free sour cream

Directions

Preheat broiler. Arrange chilies on baking sheet. Broil until charred on all sides, turning occasionally, about 20 minutes. Enclose in paper bag; let stand 10 minutes. Peel chilies. Cut 1 lengthwise slit in each chili; carefully remove seeds. Meanwhile, heat oil in large nonstick skillet over medium-low heat. Add onions; sauté until golden, about 20 minutes. Season with salt and pepper. Spread onions evenly in 13- by 9- by 2-inch glass baking dish. Preheat oven to 350 degrees. Mash half of beans with cayenne in medium bowl. Mix in remaining beans. Spoon mixture into chilies. Arrange chilies seam-side down atop onions. Sprinkle cheese over. Cover with foil. (Can be made 4 hours ahead. Chill.) Bake chilies 15 minutes. Uncover; bake until cheese melts, about 5 minutes longer. Serve each with salsa and 1 tablespoon sour cream. This recipe yields 8 servings. Per serving: calories, 219; total fat, 5g; saturated fat, 2g; cholesterol, 8mg.

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