- 8 poblano chiles
- Cooking spray
- 1 cup finely chopped red bell pepper
- 1 1/2 cups fresh corn kernels
- 1/2 cup chopped green onions
- 2 tablespoons pine nuts, toasted
- 2 garlic cloves, minced
- 3/4 cup (3 ounces) crumbled queso fresco, divided
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon salt, divided
- 1/4 teaspoon ground red pepper, divided
- 1 (15-ounce) can black beans, drained and divided
- 2 tablespoons butter
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 2 cups 2% reduced-fat milk
- 1 tablespoon fresh lime juice
- 1/2 cup dry breadcrumbs
- calories 216
- caloriesfromfat 30 %
- fat 7.1 g
- satfat 3.3 g
- monofat 1.9 g
- polyfat 0.8 g
- protein 9.1 g
- carbohydrate 33.1 g
- fiber 5.9 g
- cholesterol 16 mg
- iron 2.3 mg
- sodium 574 mg
- calcium 148 mg
How to Make It
Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact.
Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium heat. Add bell pepper; cook 4 minutes, stirring frequently. Add corn, onions, nuts, and garlic; cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup cheese, cilantro, 1/2 teaspoon salt, and 1/8 teaspoon ground red pepper.
Place half of beans in a bowl; mash with a fork. Add mashed beans and whole beans to corn mixture. Spoon about 1/3 cup bean mixture into each chile; fold sides of chile over filling. Arrange stuffed chiles in an 8-inch square baking dish coated with cooking spray; set aside.
Melt butter in a medium saucepan over medium-low heat; add 1/8 teaspoon ground red pepper, cumin, and nutmeg, and stir with a whisk. Cook 30 seconds, stirring constantly. Gradually add flour, and stir with a whisk; cook 5 minutes, stirring constantly. Gradually add milk. Stir with a whisk until blended.
Increase heat to medium. Cook milk mixture 8 minutes or until thick. Remove from heat; stir in 1/2 teaspoon salt and lime juice. Pour milk mixture over stuffed chiles.
Combine remaining 1/4 cup cheese and breadcrumbs; sprinkle over milk mixture. Bake at 350° for 20 minutes or until sauce is bubbly.
Broil 1 minute or until top is golden brown.