Ingredients
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4 poblano chiles
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1/2 cup finely chopped red bell pepper
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1 tablespoon pine nuts, toasted
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2 garlic cloves, minced
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1 1/4 cups crumbled cheese, divided (pepper jack or chipotle jack kicks it up a notch)
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2 tablespoons chopped fresh cilantro
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1 teaspoon salt, divided
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1 (15 ounce) can black beans, divided
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2 tablespoons butter
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1/2 teaspoon ground cumin (or to taste)
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1/8 teaspoon ground nutmeg
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2 tablespoons all-purpose flour
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1 chipotle chile, seeded and minced (canned)
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1 teaspoon chipotle adobo sauce
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2 cups 2% low-fat milk
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1/2 cup dry breadcrumbs
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corn chips
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1/3 cup chopped green onion
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3/4 cup fresh corn kernels
Instructions
- Preheat broiler (or gas grill).
- I using broiler place chiles on a foil-lined baking sheet, broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes.
- Place in zip-lock bag, seal.
- Let stand for 15 minutes.
- Peel and discard skins, cut a lengthwise slit in each chile, discarding seeds, leaving stems intact.
- Preheat oven to 350 degrees.
- Heat a large nonstick skillet coated with cooking spray over medium heat.
- Add bell pepper, cook 3 minutes, stirring frequently. Add corn, onions, nuts and garlic, cook 2 minutes, stirring frequently.
- Remove from heat, stir in 3/4 cup cheese, cilantro, 1/2 teaspoon salt.
- Place half of beans in a bowl and mash with a fork.
- Add mashed beans and whole beans to the corn mixture.
- Divide the bean mixture among the 4 chilis, folding sides of chile over filling.
- Arrange stuffed chiles in casarole baking dish coated with cooking spray.
- Set aside.
- Melt butter in a saucepan over medium-low heat,add 1/3 teaspoon ground red pepper, cumin, and nutmeg and stir.
- Cook 30 seconds stirring constantly.
- Gradually add flour cook for 3 minutes stirring constantly.
- Gradually add milk, stirring until blended. Adjust spices if necessary. Add 1/2 cup cheese and minced chipotle to cream sauce.
- Increase heat to medium. Cook milk mixture until thick and cheese is melted. Remove from heat, stir in 1/2 teaspoon salt. Pour milk mixture over stuffed chiles.
- Combine 1/4 cup cheese and breadcrumbs, sprinkle over milk mixture.
- Bake 350 degrees for 20 minutes or until sauce is bubbly.
- To brown the top broil for 1 minute or until golden brown.
- Serve over a bed of crushed corn chips.