Yield: 8 servings
Source: Cooking Light May 2003 p. 182
8 poblano chiles
1 c. finely chopped red bell pepper
1.5 c. corn kernels (fresh if avail)
1/2 c. chopped green onion ( I used chopped red onion…green onions are too expensive right now and growing in the garden)
2 T. toasted pine nuts
2 garlic cloves, minced
3 oz. Queso Fresco (crumbled) divided (I used Feta…what can I say…it is small town Ohio)
2 T. chopped fresh cilantro
1 t. salt, divided
1/4 t. red pepper, divided
1 (15 oz) can black beans, drained, divided
2 T. butter
1/2 t cumin
1/8 t ground nutmeg
2 T. all-purpose flour
2 c. 2% milk
1 T. fresh lime juice
1/2 c. dry breadcrumbs
- Roast poblanos over a burner or under broiler until skins are charred. Place in zip-top bag; seal, let stand 15 min. Peel/discard skins. Cut a slit lengthwise in each chile; seed, but leave stems intact.
- Preheat to 350 degrees.
- Sauté bell pepper over med heat w/ cooking spray (4 min). Add corn, onion, nuts, garlic; cook 2 minutes. Remove from heat, stir in 2 oz cheese, cilantro, 1/2 tsp salt, 1/8 tsp red pepper.
- Mash half beans with a fork.
Add mashed and whole beans to skillet. Spoon about 1/3 c. mixture into each chile; fold sides of chile over filling. Arrange stuffed chiles in an 8″ square baker sprayed with PAM.
- Melt butter in med saucepan over med-low heat; add 1/8 tsp red pepper, cumin and nutmeg, and stir with a whisk. Cook 30 seconds, stirring constantly. Gradually add flour, whisk for 5 minutes.
- Gradually add milk, stir until blended.
- Increase heat to med. Cook 8 minutes or until thick. Remove from heat; stir in 1/2 tsp salt and lime juice. Pour mixture over chiles.
- Combine remaining cheese and breadcrumbs; sprinkle over milk mixture. Bake 350 for 20 minutes or until bubbly.
- Broil 1 minute or until top is golden.