Poblano Chilies With Black Beans And Cheese
- 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
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.