chili bean stuffed poblano
This is a delicious high fiber, reduced carb dish. If you make your own chili, you can control the fat and sodium content as well. Enjoy!
prep time
30 Min
cook time
20 Min
method
---
yield
4-6 serving(s)
Ingredients
- 4-6 - **poblano peppers (you can use bell peppers)
- 16 ounces **pinto, kidney, or red beans, home cooked or canned
- 1- 1 1/2 cups **chili, home cooked or canned
- 2 cups **asadero, or your favorite mexican cheese
- - **diced onion, salsa, sour cream, cilantro, any of your favorite mexican food garnishes
How To Make chili bean stuffed poblano
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Step 1You can use leftover beans that you have cooked, as well as leftover chili. You can also use canned beans, drained, mixed with canned chili. This can be as easy or time consuming as you desire. -
Step 2Make a V shaped cut into the poblano and remove seeds. Place in a 400° oven for 30 min.
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Step 3In a mixing bowl, combine beans and chili to the desired ratio you like. You can also added diced onion and any other diced pepper that you like, I used fresno peppers. Add 1 c grated cheese as well if desired.
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Step 4Stuff gently into poblano.
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Step 5Top with grated cheese and bake 400° another 20min or until pepper is nice a soft. Top with cilantro, salsa, sour cream or any of your favorite toppings.
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Step 6https://www.justapinch.com/recipes/side/other-side-dish/pinto-beans-2.html?p=1 https://www.justapinch.com/recipes/soup/chili/my-texas-chili.html?p=1
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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