Poblano Chilies With Black Beans And Cheese Recipe - Cooking Index
Poblano Chilies With Black Beans And Cheese Recipe - Cooking Index
Brian Polcyn of the Five Lakes Grill in Milford, Michigan, has updated this Mexican favorite by oven-roasting the stuffed chilies rather than coating them with batter and frying them. The chilies are presented on a bed of rich-tasting caramelized onions.
Courses: Starters and appetizers| 8 cups | 1896ml | Poblano chilies (large) |
| 1 tablespoon | 15ml | Olive oil |
| 3 cups | 187g / 6.6oz | Thinly-sliced onions |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 | Black beans - (15 to 16 oz ea) - rinsed, drained | |
| 1/4 teaspoon | 1.3ml | Cayenne pepper |
| 1 cup | 146g / 5.1oz | Grated reduced-fat Monterey Jack cheese - (abt 4 oz) |
| Tomato salsa | ||
| 1/2 cup | 118ml | Fat-free sour cream |
Preheat broiler. Arrange chilies on baking sheet. Broil until charred on all sides, turning occasionally, about 20 minutes. Enclose in paper bag; let stand 10 minutes. Peel chilies. Cut 1 lengthwise slit in each chili; carefully remove seeds.
Meanwhile, heat oil in large nonstick skillet over medium-low heat. Add onions; saute until golden, about 20 minutes. Season with salt and pepper. Spread onions evenly in 13- by 9- by 2-inch glass baking dish.
Preheat oven to 350 degrees. Mash half of beans with cayenne in medium bowl. Mix in remaining beans. Spoon mixture into chilies. Arrange chilies seam-side down atop onions. Sprinkle cheese over. Cover with foil. (Can be made 4 hours ahead. Chill.)
Bake chilies 15 minutes. Uncover; bake until cheese melts, about 5 minutes longer. Serve each with salsa and 1 tablespoon sour cream.
This recipe yields 8 servings.
Per serving: calories, 219; total fat, 5g; saturated fat, 2g; cholesterol, 8mg.
Source:
Bon Appetit, September 1997
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