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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Unlike traditional stuffed chiles, this dish is baked like a casserole. The chiles are smothered in a creamy, spicy white sauce and topped with a cheese-rich breadcrumb mixture that crisps as it cooks. Ingredients:
8 poblano chiles |
cooking spray |
1 cup finely chopped red bell pepper |
1 1/2 cups fresh corn kernels |
1/2 cup chopped green onions |
2 tablespoons pine nuts, toasted |
2 garlic cloves, minced |
3/4 cup (3 ounces) crumbled queso fresco, divided |
2 tablespoons chopped fresh cilantro |
1 teaspoon salt, divided |
1/4 teaspoon ground red pepper, divided |
1 (15-ounce) can black beans, drained and divided |
2 tablespoons butter |
1/2 teaspoon ground cumin |
1/8 teaspoon ground nutmeg |
2 tablespoons all-purpose flour |
2 cups 2% reduced-fat milk |
1 tablespoon fresh lime juice |
1/2 cup dry breadcrumbs |
Directions:
1. Preheat broiler.
2. Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact.
3. Preheat oven to 350°.
4. Heat a large nonstick skillet coated with cooking spray over medium heat. Add bell pepper; cook 4 minutes, stirring frequently. Add corn, onions, nuts, and garlic; cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup cheese, cilantro, 1/2 teaspoon salt, and 1/8 teaspoon ground red pepper.
5. Place half of beans in a bowl; mash with a fork. Add mashed beans and whole beans to corn mixture. Spoon about 1/3 cup bean mixture into each chile; fold sides of chile over filling. Arrange stuffed chiles in an 8-inch square baking dish coated with cooking spray; set aside.
6. Melt butter in a medium saucepan over medium-low heat; add 1/8 teaspoon ground red pepper, cumin, and nutmeg, and stir with a whisk. Cook 30 seconds, stirring constantly. Gradually add flour, and stir with a whisk; cook 5 minutes, stirring constantly. Gradually add milk. Stir with a whisk until blended.
7. Increase heat to medium. Cook milk mixture 8 minutes or until thick. Remove from heat; stir in 1/2 teaspoon salt and lime juice. Pour milk mixture over stuffed chiles.
8. Combine remaining 1/4 cup cheese and breadcrumbs; sprinkle over milk mixture. Bake at 350° for 20 minutes or until sauce is bubbly.
9. Preheat broiler.
10. Broil 1 minute or until top is golden brown.
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