Refried Bean Poblanos with Cheese

Poblano chiles grown in a hot, dry climate can be more intense than others, so the spiciness of this dish depends on the heat of your peppers.

Prep: 2 minutes; Cook: 6 minutes

Prep Time: 7 minutes
Cook Time: 6 minutes
Yield: 4 servings (serving size: 2 stuffed chile halves)

Ingredients

• 4  medium poblano chiles, halved and seeded
• 1  (16-ounce) can fat-free refried beans
• 1  (8.8-ounce) pouch microwaveable cooked long-grain rice (such as Uncle Ben's Original Ready Rice)
• 1/2  cup  picante sauce
• 1  cup  (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
• Chopped fresh cilantro (optional)

Preparation

1. Place chile halves, cut sides up, on a round microwave-safe plate. Cover with wax paper; microwave at HIGH 3 minutes.

2. While chiles cook, combine beans, rice, and picante sauce in a medium bowl, stirring well. Spoon bean mixture evenly into chile halves. Cover with wax paper; microwave at HIGH 2 minutes. Uncover chiles, sprinkle each half with 2 tablespoons cheese, and microwave at HIGH 1 to 2 minutes or until cheese melts. Sprinkle evenly with cilantro, if desired.

Nutritional Information

Calories:

303 (19% from fat)

Fat:

6g (sat 3.1g,mono 0.0g,poly 0.1g)

Protein:

17g

Carbohydrate:

45.4g

Fiber:

7.7g

Cholesterol:

10mg

Iron:

0.7mg

Sodium:

960mg

Calcium:

232mg