Sonoran-Style Poblano Chiles
Yield: 2 servings (serving size: 2 stuffed chile halves)
More From Cooking Light
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)
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes