Sonoran-Style Poblano Chiles

Ingredients

  • ¼ cup chopped green onions
  • 1/3 cup chopped red bell pepper
  • ¼ teaspoon ground cumin
  • 2 large tomatilloes
  • ¼ teaspoon ground cumin
  • ¼ cup (1 ounce) shredded reduced-fat Monterey Jack cheese, divided
  • 2 large tomatilloes
  • + 25 more ingredients
    • ¼ cup nonfat sour cream
    • ¼ cup nonfat sour cream
    • ¼ teaspoon pepper
    • ½ teaspoon chili powder
    • ¼ cup chopped green onions
    • ¼ teaspoon pepper
    • 2 tablespoons chopped fresh cilantro
    • Vegetable cooking spray
    • 1 cup shredded cooked chicken breast
    • 1 cup shredded cooked chicken breast
    • 1/3 cup frozen whole-kernel corn, thawed
    • 2 large poblano chiles (about 8 ounces)
    • Vegetable cooking spray
    • Cilantro sprigs (optional)
    • ¼ cup (1 ounce) shredded reduced-fat Monterey Jack cheese, divided
    • 1 cup drained canned black beans, divided
    • 1/3 cup frozen whole-kernel corn, thawed
    • ½ teaspoon chili powder
    • 2 tablespoons chopped fresh cilantro
    • 1 cup drained canned black beans, divided
    • Cilantro sprigs (optional)
    • 1/3 cup chopped red bell pepper
    • 1 garlic clove, crushed
    • 1 garlic clove, crushed
    • 2 large poblano chiles (about 8 ounces)

Preheat oven to 400°. Cut chiles in half lengthwise; discard seeds and membranes. Set chiles aside. Remove husks from tomatilloes, and chop. Coat a medium nonstick skillet with cooking spray, and place over medium-high heat until hot; add tomatilloes, bell pepper, green onions, and garlic; sauté ...

View full recipe at My Recipes

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