Ingredientes para Stuffed And Baked Poblano Chiles
- 4 large roasted poblano peppers
- Frozen Seasoned Corn And Black Beans
- Monterey Jack Cheese
- ½ cup salsa
- Soft Breadcrumbs
- ¼ cup cornmeal
- 1 teaspoon garlic salt
- Butter
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Cómo preparar Stuffed And Baked Poblano Chiles
- Preheat oven to 450°F (232°C).
- Carefully remove stems and seeds from 4 large roasted poblano peppers, trying to keep the peppers as intact as possible.
- In a medium bowl, combine 1 cup frozen corn, 1 (15-ounce) can of black beans (rinsed and drained), 1 cup shredded cheddar cheese, and ½ cup your favorite salsa. Stir to mix thoroughly.
- Fill each hollowed-out pepper generously with the corn and bean mixture.
- Arrange the stuffed peppers in a shallow baking dish.
- In a small bowl, combine ½ cup bread crumbs, ¼ cup cornmeal, and 1 teaspoon garlic salt.
- Pour in ¼ cup melted butter and mix thoroughly with a fork until evenly moistened.
- Sprinkle the breadcrumb mixture evenly over the stuffed chiles.
- Bake for 20-25 minutes, or until the topping is golden brown and the chiles are heated through.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
24g
Fat
61g
Carbs
7g
