Poblano Chiles with Black Beans and Cheese

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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8 large poblano chilies
1 Tbsp. olive oil
3 cups thinly sliced onions
2 (15 oz.) cans of black beans, rinsed and drained
1/4 tsp. cayenne pepper
1 cup grated reduced-fat Monterrey Jack cheese (about 4 oz.)

tomato salsa
1/2 cup fat-free sour cream


Roast the chiles.

Meanwhile, heat the oil in large non-stick skillet over medium-low heat. Add the onions and saute until golden, about 20 minutes. Season with salt and pepper. Spread the onions evenly in the bottom of a 13″x 9″x 2″ glass baking dish.

Preheat the oven to 350F. Mash half of beans with the cayenne in a medium bowl. Mix in the remaining beans. Spoon the mixture into the chiles and arrange them seam side down on top of the onions. Sprinkle with cheese and cover with foil. (Can be made 4 hours ahead of time.) Bake the chiles for 15 minutes, then uncover and bake until the cheese melts, about 5 minutes longer. Serve each with salsa and sour cream.

Yields 8 servings.