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Refried Bean Poblanos with Cheese

Photo: Oxmoor House
Prep time 7 mins
Cook time 6 mins
Yield 4 servings (serving size: 2 stuffed chile halves)
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

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)

Nutrition 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

How to Make It

  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.

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