Poblano Chilies With Black Beans And Cheese (5 PTS) Recipe - Cooking Index
Poblano Chilies With Black Beans And Cheese (5 PTS) Recipe - Cooking Index
| 8 tablespoons | 120ml | Poblano chilies (large) |
| 1 tablespoon | 15ml | Olive oil |
| 3 cups | 187g / 6.6oz | Onions - thinly sliced |
| 16 oz | 454g | Black beans - 15- to 16-ounce |
| - rinsed and drained | ||
| 1/4 teaspoon | 1.3ml | Cayenne pepper |
| 1 cup | 146g / 5.1oz | Reduced fat monterey jack cheese - grated |
| - (about 4 ounces) | ||
| Salsa | ||
| 1/2 cup | 118ml | Nonfat 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; sauti until golden, about 20 minutes. Season with salt and pepper.
Spread onions evenly in 13x9x2-inch glass baking dish.
Preheat oven to 3500F. 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.
Shared by: Angela, healthyrecipes
WW Pointed by Mary [[email protected]]10/24/00
Per serving: 310 Calories; 6g Fat (16% calories from fat); 22g Protein;
44g
Carbohydrate; 12mg Cholesterol; 177mg Sodium; 10.7g fiber
Food Exchanges: 2 Starch/Bread; 2 Lean Meat; 2 Vegetable; 1/2 Fat
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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