I was looking for a fairly healthy & easy stuffed chile receipe, but couldn't find one, so I created this instead.
- 6 fresh cubanelle peppers
- 1 chicken breast, cooked & shredded
- 1⁄2 cup grated reduced-fat Mexican cheese blend
- 1⁄2 cup crumbled queso fresco
- 1⁄3 cup chopped fresh cilantro
- 8 ounces canned black beans, drained and rinsed
- 1⁄4 cup chopped red onion
- 1⁄3 cup chopped red pepper
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 8 ounces original rotel, drained
- Put chiles on a hot grill or under the broiler, let skin blister and burn.
- Turn chiles occasionally so they don't overcook or burn through to the flesh.
- Wrap chiles in tin foil (or paper bag) for 10-20 minutes. The burned skin will flake off easily and the flesh will be slightly cooked by the steam.
- Slit the side of each chile, remove seeds and veins.
- Mix chicken, red onion, cilantro, red pepper, cheese, black beans, cumin, salt and pepper to taste. Stuff filling into the slits in the chiles.
- Line bottom of pan with rotel, then layer open, stuffed chiles.
- Sprinkle each with quesco fresco, mexican cheese and cilantro, melt in a 350ºF oven for 15 minutes.