- 2 large poblano chiles (about 8 ounces)
- 2 large tomatilloes
- Vegetable cooking spray
- 1/3 cup chopped red bell pepper
- 1/4 cup chopped green onions
- 1 garlic clove, crushed
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1 cup drained canned black beans, divided
- 1 cup shredded cooked chicken breast
- 1/3 cup frozen whole-kernel corn, thawed
- 1/4 cup nonfat sour cream
- 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese, divided
- Cilantro sprigs (optional)
- calories 387
- caloriesfromfat 16 %
- fat 6.9 g
- satfat 2.3 g
- monofat 2 g
- polyfat 0.9 g
- protein 38.3 g
- carbohydrate 46.8 g
- fiber 5.5 g
- cholesterol 64 mg
- iron 6.1 mg
- sodium 363 mg
- calcium 213 mg
How to Make It
Preheat oven to 400°.
Cut chiles in half lengthwise; discard seeds and membranes. Set chiles aside.
Remove husks from tomatilloes, and chop. Coat a medium nonstick skillet with cooking spray, and place over medium-high heat until hot; add tomatilloes, bell pepper, green onions, and garlic; sauté 3 minutes. Remove from heat; stir in chopped cilantro, chili powder, cumin, and pepper. Set aside.
Place 1/2 cup beans in a medium bowl; mash. Stir in remaining 1/2 cup beans, bell pepper mixture, chicken, corn, sour cream, and 2 tablespoons cheese.
Divide bean mixture evenly among chile halves. Place stuffed chiles in an 8-inch square baking dish. Sprinkle remaining 2 tablespoons cheese over stuffed chiles; bake at 400° for 20 minutes. Serve with flour tortillas and salsa; garnish with cilantro sprigs, if desired.
Note: You can also substitute 1/4 cup chopped drained canned tomatilloes or 1/4 cup chopped green tomato for fresh tomatilloes, if desired.