REFRIED BEAN STUFFED POBLANOS W/ CHEESE
I found this one on the Cooking Light website and I can't wait to try it! Use reduced fat and reduced sodium ingredients to make this as healthy as possible. You can also add chicken to change this from a vegetarian to a carnivore dish.
Provided by PSU Lioness
Categories Rice
Time 8m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place chile halves, cut sides up, on a round microwave-safe plate.
- Cover with wax paper; microwave at HIGH 3 minutes.
- While chiles cook, combine beans, rice, and picante sauce in a medium bowl, stirring well. (This is where you would add the chicken if using).
- 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.
Nutrition Facts : Calories 53.9, Fat 0.2, Sodium 99, Carbohydrate 11.9, Fiber 0.7, Sugar 1.7, Protein 1.5
POBLANO AND REFRIED BEAN BURRITOS
How to add the perfect amount of kick to a recipe with creamy, mild ingredients like avocados, ranch dressing and refried beans? Two words: poblano chiles.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 6 servings.
Number Of Ingredients 9
Steps:
- Mash avocados with the dressing and garlic in medium bowl until well blended. Stir in the cilantro.
- Spread 2 Tbsp. of the avocado mixture onto each tortilla; top with 1/3 cup of the combined chiles and refried beans and 1 Tbsp. of the cheese. Roll up, tucking in both sides of each tortilla as you roll it up.
- Top with any remaining avocado mixture and cheese. Serve with the salsa.
Nutrition Facts : Calories 370, Fat 20 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 12 g
STUFFED POBLANOS WITH BLACK BEANS AND CHEESE
Serve warm off the grill-all you need to pair them with is a cold beer. From Chow. I, also, noticed that Ptitchef (a cooking blogger) prepared this and added about 1 cup of cooked chorizo, so I added that ingredient as optional. She, too, placed the peppers over a very simple 'red sauce'. I added that optional recipe to the instructions. The combination of the stuffed peppers and sauce is simply divine. See "note" below for a "how to" microwave basmati rice. (Note: These can be baked and finished off under the broiler.)
Provided by gailanng
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place rice in a colander or a fine mesh strainer and rinse under cold running water until the water runs clear. Combine rice, water, and 3/4 teaspoon of the salt in a medium saucepan and bring to a boil over high heat. Cover the pan and reduce heat to low; cook until water has been completely absorbed, about 10 minutes (rice will be slightly undercooked). Remove the lid and set the pan aside to let rice cool.
- To prepare peppers for stuffing, use a paring knife to cut a wide circle around each stem (like when carving a jack-o'-lantern), so you end up with a cap that can be replaced once you've stuffed the peppers. Be careful not to puncture or rip the peppers. Clean any seeds and membranes from the cap and from the interior of each pepper; set aside.
- Place beans in a large mixing bowl. Using a potato masher or the back of a fork, lightly mash them (some whole beans will remain). Stir cumin, sour cream, Cotija, cilantro, tomatoes, green onions, pepper, chorizo (if using) and remaining salt into mashed beans and mix until evenly combined. Gently mix in cooled rice. Taste mixture and, if necessary, season with salt and freshly ground black pepper. (Note that the filling should be quite salty to compensate for there being no salt on the peppers.).
- Divide rice mixture into 6 equal portions. Stuff each pepper with the filling and replace each cap, pressing caps into the stuffing so the peppers remain closed while on the grill; set aside until ready to cook. (If you're stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them. Let peppers sit at room temperature at least 30 minutes before grilling so that they cook faster and more evenly.).
- Heat a charcoal or gas grill to medium heat (about 350°). Once the grill is heated, place stuffed peppers on their sides and close the lid. Roll each pepper a quarter turn every 7 minutes or so to cook all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes. If serving as a side dish, slice peppers in half lengthwise and place over prepared "red sauce", if desired.
- Optional Red Sauce: In a small sauce pan add 1 chopped tomato, 1 tablespoon of cilantro, 3 pinches kosher salt, 1 pinch black pepper, 1 T white wine vinegar, 1/4 cup water and 1/2 teaspoon sugar. Bring to a boil for about 4 to 5 minutes. Next seed and chop 1 medium red bell pepper. Lastly, add the heated tomato mixture and the raw red pepper to a blender and pureed until smooth. Salt and pepper to taste. Pour on the bottom of the plate and place stuffed poblano on top.
- Note: How to microwave basmatic rice: Place 1 cup rice and 2 cups water in a microwave safe round 2 quart bowl with lid. Cook covered on high for 5 minutes. Reduce power setting to 50% and cook an additional 15 minutes. Let sit a few minutes, then remove lid and fluff with fork.
Nutrition Facts : Calories 491.7, Fat 19.9, SaturatedFat 10.2, Cholesterol 48.4, Sodium 1973.6, Carbohydrate 64.9, Fiber 12, Sugar 4.7, Protein 17.6
STUFFED POBLANO PEPPERS
My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.
Provided by Laura Trowbridge
Categories Main Dish Recipes
Time 1h40m
Yield 4
Number Of Ingredients 13
Steps:
- Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
- Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.
Nutrition Facts : Calories 447 calories, Carbohydrate 18.8 g, Cholesterol 90.6 mg, Fat 28.9 g, Fiber 5.7 g, Protein 29 g, SaturatedFat 11.5 g, Sodium 541 mg, Sugar 5 g
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- Place chile halves, cut sides up, on a round microwave-safe plate. Cover with wax paper; microwave at HIGH 3 minutes.
- 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.
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