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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I was looking for a fairly healthy & easy stuffed chile receipe, but couldn't find one, so I created this instead. Ingredients:
6 fresh cubanelle peppers |
1 chicken breast, cooked & shredded |
1/2 cup grated reduced-fat mexican cheese blend |
1/2 cup crumbled queso fresco |
1/3 cup chopped fresh cilantro |
8 ounces canned black beans, drained and rinsed |
1/4 cup chopped red onion |
1/3 cup chopped red pepper |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon pepper |
8 ounces original rotel, drained |
Directions:
1. Put chiles on a hot grill or under the broiler, let skin blister and burn.
2. Turn chiles occasionally so they don't overcook or burn through to the flesh.
3. Wrap chiles in tin foil (or paper bag) for 10-20 minutes. The burned skin will flake off easily and the flesh will be slightly cooked by the steam.
4. Slit the side of each chile, remove seeds and veins.
5. Mix chicken, red onion, cilantro, red pepper, cheese, black beans, cumin, salt and pepper to taste. Stuff filling into the slits in the chiles.
6. Line bottom of pan with rotel, then layer open, stuffed chiles.
7. Sprinkle each with quesco fresco, mexican cheese and cilantro, melt in a 350ºF oven for 15 minutes.
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