We cut a Mexican specialty down to size.
Makes: 4 servings
Prep: 40 mins
Bake: 15 mins
- 8 poblano chiles
- 2 tablespoons extra-virgin olive oil
- 1 pound cremini mushrooms, thinly sliced
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 4 plum tomatoes, seeded and chopped
- 6 ounces monterey jack cheese, shredded
- Salt and pepper
- 1 16 ounce can fat-free refried beans
- 1/2 cup plain low-fat yogurt (optional)
- Preheat the broiler. Place the chiles on a rimmed baking sheet and broil, turning occasionally, until charred on all sides, about 10 minutes. Transfer to a bowl, cover and let stand until cool enough to handle; remove and discard the skins. Cut a slit lengthwise in each chile and discard the seeds, leaving the stems attached and being careful not to tear the chiles.
- In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the mushrooms and cook, stirring, until browned, about 5 minutes. Add the onion and half of the garlic and cook, stirring, for 1 minute. Stir in the tomatoes and cook until the onions are softened, about 5 minutes. Stir in the cheese; season with salt and pepper. Let cool slightly.
- Preheat the oven to 350 degrees . Stuff the chiles with the vegetable-cheese mixture and place in a baking dish. Cover the dish and bake until heated through, about 15 minutes.
- Meanwhile, in a small skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining garlic and cook, stirring, until golden, about 2 minutes. Stir in the refried beans and 1/3 cup water and cook until warmed through; season with salt and pepper.
- Serve the stuffed chiles with the refried beans and yogurt, if using.
- Bake instead of fry: Itll help slash calories in half.
- Use refried beans without added fat for a guilt-free source of protein.
- Bulk up the stuffing with mushrooms and onions, and rely less on fatty cheese.