Rating: 4 stars
27 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

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

Recipe by Oxmoor House April 2009

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Credit: Oxmoor House

Recipe Summary

prep:
7 mins
cook:
6 mins
total:
13 mins
Yield:
4 servings (serving size: 2 stuffed chile halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chile halves, cut sides up, on a round microwave-safe plate. Cover with wax paper; microwave at HIGH 3 minutes.

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  • 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.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

303 calories; calories from fat 19%; fat 6g; saturated fat 3.1g; poly fat 0.1g; protein 17g; carbohydrates 45.4g; fiber 7.7g; cholesterol 10mg; iron 0.7mg; sodium 960mg; calcium 232mg.
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