Recipe: Poblano Chiles Stuffed with Black Beans and Cheese

POBLANO CHILES WITH BLACK BEANS AND CHEESE

8 large poblano chilies
1 Tbsp. olive oil
3 cups thinly sliced onions
2 cans (16 oz. each) black beans, rinsed and drained
1/4 tsp. ground cayenne pepper
1 cup shredded Monterey jack cheese (about 4 oz)
FOR SERVING:
Tomato salsa
1/2 cup sour cream

Preheat broiler.

Arrange chilies on baking sheet. Broil until charred on all sides, turning occasionally.

Enclose in paper bag and let stand 10 minutes. Peel chilies. Cut 1 lengthwise slit in each chili; carefully remove seeds.

Meanwhile, heat oil in large nonstick skillet over medium-low heat. Add onions; saute until golden, about 20 minutes. Season with salt and pepper.

Spread onions evenly in 13x9x2-inch glass baking dish.

Mash half of beans with cayenne in medium bowl. Mix in remaining beans. Spoon mixture into chilies. Arrange chilies seam side down atop onions. Sprinkle cheese over.

Cover with foil (can be made 4 hours ahead and refrigerated.)

Preheat oven to 350 degrees F.

Bake chilies 15 minutes. Uncover and bake until cheese melts, about 5 minutes longer.

Serve each with salsa and 1 tablespoon sour cream.

Makes 8 servings
Adapted from source: Bon Appetit magazine, September, 1997
From: Risa G., NJ - 08-27-97