STUFFED AND BAKED POBLANO CHILES
These could be a heavy side dish, but we like them as the main course with a side of spanish rice and a salad. Feel free to make changes to suit your taste - this is fairly flexible. The filling also makes a good stuffing for zucchini! Prep time does NOT include roasting the chiles.
Provided by Kevlarturtle
Categories Black Beans
Time 45m
Yield 4 as a main dish
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Remove stems and seeds carefully from roasted chiles. Try to keep the chiles as intact as possible.
- In a medium bowl, combine corn and beans, shredded cheese and salsa. Stir to mix thoroughly. Fill each hollowed out pepper with stuffing and place in a shallow baking dish.
- In a small bowl, combine bread crumbs, cornmeal and garlic salt. Pour in melted butter and mix thoroughly with a fork until it is uniformly moistened. Sprinkle crumb mixture over chiles.
- Bake for 20-25 minutes or until crumb topping is golden brown.
Nutrition Facts : Calories 318.4, Fat 20.3, SaturatedFat 12.4, Cholesterol 55.4, Sodium 497.5, Carbohydrate 21.7, Fiber 2.5, Sugar 6, Protein 14.7
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