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 Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 303
  • Calories from fat: 19%
  • Fat: 6g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 17g
  • Carbohydrate: 45.4g
  • Fiber: 7.7g
  • Cholesterol: 10mg
  • Iron: 0.7mg
  • Sodium: 960mg
  • Calcium: 232mg

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. 1. Place chile halves, cut sides up, on a round microwave-safe plate. Cover with wax paper; microwave at HIGH 3 minutes.
  2. 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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