Poblano Chilies With Black Beans And Cheese

This hearty vegetarian dish features roasted poblano chilies filled with a savory mixture of black beans, onions, and cayenne pepper. The chilies are first charred under the broiler to develop a smoky flavor, then peeled and seeded before being stuffed. A base of slow-cooked caramelized onions adds sweetness and depth, while a generous layer of grated Monterey Jack cheese provides a creamy, satisfying finish. Perfect for weeknight dinners or potlucks, this recipe offers a comforting balance of textures and flavors. Serve with fresh salsa and a dollop of sour cream for an extra burst of freshness.

Cooking Method: Baking

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 943.5

Dietary: Gluten-free, Vegetarian

Description

This hearty vegetarian dish features roasted poblano chilies filled with a savory mixture of black beans, onions, and cayenne pepper. The chilies are first charred under the broiler to develop a smoky flavor, then peeled and seeded before being stuffed. A base of slow-cooked caramelized onions adds sweetness and depth, while a generous layer of grated Monterey Jack cheese provides a creamy, satisfying finish. Perfect for weeknight dinners or potlucks, this recipe offers a comforting balance of textures and flavors. Serve with fresh salsa and a dollop of sour cream for an extra burst of freshness.

Ingredients

8 large Poblano chilies
1 tablespoon Olive oil
3 cups Onions -- thinly sliced
16 ounces Black beans -- 15- to 16-ounce
Rinsed and drained
1/4 teaspoon Cayenne pepper
1 cup Reduced fat monterey jack cheese -- grated
(about 4 ounces)
Salsa
1/2 cup Nonfat sour cream

Directions

1
Preheat the broiler.
2
Arrange chilies on a baking sheet and broil until charred on all sides, turning occasionally, about 20 minutes.
3
Enclose the hot chilies in a paper bag and let stand for 10 minutes to steam and loosen skins.
4
Peel the charred skin off the chilies.
5
Cut a lengthwise slit in each chili and carefully remove the seeds and membranes.
6
Heat olive oil in a large nonstick skillet over medium-low heat.
7
Add sliced onions and saut&# 195;Â© until golden and tender, about 20 minutes.
8
Season the onions with salt and pepper to taste.
9
Spread the caramelized onions evenly in a 13x9x2-inch glass baking dish.
10
Preheat the oven to 350ÃÂ°F (177ÃÂ°C).
11
In a medium bowl, mash half of the black beans with the cayenne pepper.
12
Mix in the remaining whole black beans.
13
Spoon the bean mixture into the hollowed-out chilies.
14
Arrange the stuffed chilies seam-side down atop the layer of onions.
15
Sprinkle the grated Monterey Jack cheese over the chilies.
16
Cover the dish with foil and bake for 15 minutes.
17
Uncover and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
18
Serve each portion with salsa and a tablespoon of sour cream.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 943.5kcal

% Daily Value *
Total Fat 36.6g57%
Saturated Fat 19.9g100%
Cholesterol 79.8mg27%
Sodium 349.3mg15%
Total Carbohydrate 118.6g40%
Dietary Fiber 38.3g154%
Sugars 12.9g
Protein 42.5g85%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dish can be prepared up to 4 hours in advance. Cover and chill in the refrigerator before baking. Add 5 minutes to the baking time if cooking from cold.

If you prefer milder heat, reduce or omit the cayenne pepper. For extra spice, add diced jalapeÃÂ±os to the bean mixture.

Ensure chilies are fully cooled enough to handle before peeling, or use gloves to protect your hands from any residual heat or capsaicin.

Keywords: poblano, chilies, black beans, stuffed peppers, vegetarian, cheese, monterey jack, onions, cayenne, smoky, main course, comfort food, easy dinner, roasted, baked

Read it online: https://www.chefs-mate.com/recipe/poblano-chilies-with-black-beans-and-cheese-5-pts/