Sonoran-Style Poblano Chiles

recipe

Yield:

2 servings (serving size: 2 stuffed chile halves)

Recipe from

Cooking Light

Nutritional Information

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

Ingredients

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)

Preparation

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.

Angie N. Sinclair,

Cooking Light

May 1996
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