Sonoran-Style Poblano Chiles

Yield: 2 servings
Source: Cooking Light Annual Recipes 1997
CL Comments: You can also substitute 1/4 c chopped drained canned tomatillos or 1/4 cup chopped green tomato for fresh tomatillos, if desired.
Comments from a PA Kitchen: For as many flavorful ingredients that went into the filling of these stuffed peppers, they should have had a lot more flavor overall. Biggest problem, I think, was that the filling needed salt. My husband thought that pouring a little salsa over them would have made a difference. They were good, but I think with a bit of salt in the filling, they'd be better. Roasting (charring) the peppers first would also be a nice improvement. Although the portion size wasn't hearty, per se, these were filling. It seemed like there was a lot of food there, probably because they're both protein- and fiber-rich.

INGREDIENTS:

2 large poblano chiles (about 8 oz)
2 large tomatillos (see note)
vegetable cooking spray
1/3 c chopped red bell pepper
1/4 c chopped green onions
1 garlic cloved, crushed
2 T chopped fresh cilantro
1/2 tsp. chili powder
1/4 tsp ground cumin
1/4 tsp pepper
1 c. drained canned black beans, divided
1 c. shredded cooked chicken breast
1/3 c. frozen whole kernel corn, thawed
1/4 c. nonfat sour cream
1/4 c. (1 oz) shredded reduced fat Monterey Jack cheese, divided

INSTRUCTIONS:

  1. Preheat oven to 400.
  2. Cut chiles in half lengthwise; discard seeds and membranes. Set aside. Remove husks from tomatillos, and chop.
  3. Coat a medium nonstick skillet with cooking spray, and place over medium high heat until hot; add tomatillos, bell pepper, green onions, and garlic; sauté 3 min.
  4. Remove from heat; stir in cilantro, chili powder, cumin, and pepper. Set aside.
  5. Place 1/2 cup beans in a bowl; mash. Stir in remaining 1/2 c. beans, bell pepper mixture, chicken, corn, sour cream, and 2 T. cheese. Divide bean mixture evenly among chile halves.
  6. Place stuffed chiles in an 8-inch square baking dish. Sprinkle remaining 2 T. cheese over stuffed chiles; bake at 400 for 20 minutes. Serve with flour tortillas and salsa.

NUTRITIONAL INFO:

Healthy Units: 8 per serving
Calories=387; Fat=6.9g; Protein=38.3g; Carb=46.8g; Fiber=5.5g; Chol=64mg; Iron=6.1mg; Sodium=363mg; Calcium=213mg

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