POBLANO CHILIES WITH BLACK BEANS AND CHEESE

[Guest guest]

POBLANO CHILIES WITH BLACK BEANS AND CHEESE

 

 

Brian Polcyn of the Five Lakes Grill in Milford,

Michigan, has updated this Mexican favorite by

oven-roasting the stuffed chilies rather than coating

them with batter and frying them. The chilies are

presented on a bed of rich-tasting caramelized onions.

8 large poblano chilies

 

1 tablespoon olive oil

3 cups thinly sliced onions

 

2 15- to 16-ounce cans black beans, rinsed, drained

1/4 teaspoon cayenne pepper

1 cup grated reduced-fat Monterey Jack cheese (about 4

ounces)

 

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 13x9x2-inch glass baking dish.

 

Preheat oven to 350°F. 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.

 

Serves 8.

 

Per Serving: calories, 219; total fat, 5g; saturated

fat, 2g; cholesterol, 8mg

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

Parade Proverbs 16:3NASB