Sonoran-Style Poblano Chiles

Yield: 2 servings (serving size: 2 stuffed chile halves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 387
  • Calories from fat: 16%
  • Fat: 6.9g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.9g
  • Protein: 38.3g
  • Carbohydrate: 46.8g
  • Fiber: 5.5g
  • Cholesterol: 64mg
  • Iron: 6.1mg
  • Sodium: 363mg
  • Calcium: 213mg


  • 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)


  1. Preheat oven to 400°.
  2. Cut chiles in half lengthwise; discard seeds and membranes. Set chiles aside.
  3. 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.
  4. 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.
  5. 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.
  6. Note: You can also substitute 1/4 cup chopped drained canned tomatilloes or 1/4 cup chopped green tomato for fresh tomatilloes, if desired.
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