Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Under the broiler or over a gas burner, char the peppers, turning occasionally, until blistered all over. Place in a bowl, cover with plastic wrap and let cool 15 minutes. Peel the peppers, then make a lengthwise cut down one side of each. Carefully open up the peppers, forming boats, and remove the seeds. Arrange the peppers, cut side up, on a large, rimmed baking sheet.

  • Meanwhile, in a small saucepan, heat the oil, one turn of the pan, over medium-high. Add half the onion, half the jalapeno, the garlic and the cumin. Season with salt and pepper and cook, stirring often, until the onions soften, 2 to 3 minutes. Mix in the beans and water. Bring to a bubble, reduce the heat to low and let the filling simmer while you make the salsa.

  • In a medium bowl, mix the remaining onion and jalapeno with the chopped tomatoes and cilantro. Season the salsa with salt.

  • Preheat the broiler if you did not use it to char the peppers.

  • Fill the peppers with the bean mixture, then top with the chips, salsa and cheese. Broil until the cheese melts and the edges of the chips brown, 2 to 3 minutes. (The peppers will look like they are filled with nachos.) Sprinkle with the scallions.