Refried Bean Poblanos with Cheese

Photo: Oxmoor House
Poblano chiles grown in a hot, dry climate can be more intense than others, so the spiciness of this dish depends on the heat of your peppers.

Prep: 2 minutes; Cook: 6 minutes

Yield:

4 servings (serving size: 2 stuffed chile halves)

Recipe from

Recipe Time

Prep: 7 Minutes
Cook: 6 Minutes

Nutritional Information

Calories 303
Caloriesfromfat 19 %
Fat 6 g
Satfat 3.1 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 17 g
Carbohydrate 45.4 g
Fiber 7.7 g
Cholesterol 10 mg
Iron 0.7 mg
Sodium 960 mg
Calcium 232 mg

Ingredients

4 medium poblano chiles, halved and seeded
1 (16-ounce) can fat-free refried beans
1 (8.8-ounce) pouch microwaveable cooked long-grain rice (such as Uncle Ben's Original Ready Rice)
1/2 cup picante sauce
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
Chopped fresh cilantro (optional)

Preparation

1. Place chile halves, cut sides up, on a round microwave-safe plate. Cover with wax paper; microwave at HIGH 3 minutes.

2. While chiles cook, combine beans, rice, and picante sauce in a medium bowl, stirring well. Spoon bean mixture evenly into chile halves. Cover with wax paper; microwave at HIGH 2 minutes. Uncover chiles, sprinkle each half with 2 tablespoons cheese, and microwave at HIGH 1 to 2 minutes or until cheese melts. Sprinkle evenly with cilantro, if desired.

Note:

Cooking Light Fresh Food Fast

April 2009