I love spicy stuff, but the peppers were so spicy they burnt my hands, eyes, and face after I finished cutting them. I washed my hands vigorously and went to take out my contacts - it burned so much, my retinas almost didn't make it through!! Today, after several scrubbings and a shower, my hands are still burning. Also, the filling was bland. I would never make this again.
Refried Bean Poblanos with Cheese
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
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- 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
- 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)
- 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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