We had it last night. It couldn't have been easier, although D said next time he would like to char the peppers.
Anyway, I halved and seeded the poblanos, and he did the rest (opened cans, packets and the microwave). With me seeding the poblanos the whole dish probably took 10 minutes instead of 6. Also, despite poblanos not being that hot, don't rub your eye until after you have washed your hands, if you are handling the peppers (PSA!).
We would have again, or we would have half a pepper as a side dish. It was really good. (We did have with sour cream, which wasn't pictured).
Refried Bean Poblanos with Cheese
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| Photo by ALB |
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
Yield: 4 servings (serving size: 2 stuffed chile halves)
Ingredients
4 medium poblano chiles, halved and seeded
1 (16-ounce) can fat-free refried beans
1 (8.8-ounce) pouch microwaveable cooked long-grain rice (such as Uncle Ben's Original Ready Rice)
1/2 cup picante sauce
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
Chopped fresh cilantro (optional)
Preparation
1. Place chile halves, cut sides up, on a round microwave-safe plate. Cover with wax paper; microwave at HIGH 3 minutes.
2. 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.
Nutritional Information
Amount per serving
Calories: 303; Fat: 6 g; Sat fat: 3.1 g; Monofat: 0.0 g; Polyfat: 0.1 g; Protein: 17 g; Carbohydrate: 45.4 g; Fiber: 7.7 g; Cholesterol: 10 mg; Iron: 0.7 mg; Sodium: 960 mg; Calcium: 232 mg
Cooking Light Fresh Food Fast, APRIL 2009
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