Stuffed Chiles with White Beans
Chiles Rellenos con Frijoles BlancosThe filling for this recipe is very good made with convenient canned white beans, and that's what I normally use for stuffing bright green poblano chiles.
Ingrediënten
Makes 6 servings
- Tomato Sauce for Stuffed Chiles
- 6 large poblano chiles roasted and peeled
- 1 tablespoon olive oil or vegetable oil
- 1 medium onion finely chopped
- 1 medium garlic clove finely chopped
- 3 15-ounce cans small white beans, drained and rinsed
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon dried thyme
- ⅓ cup canned fat-free reduced-sodium chicken broth
- Salt and freshly ground pepper to taste
- ½ cup crumbled queso fresco fresh Mexican cheese or mild feta cheese
Instructies
- Prepare the tomato sauce.
- Reserve, covered, off heat.
- Prepare the chiles.
- Then, put 1 roasted and peeled chile on a work surface.
- Using a small sharp knife cut a slit to open the chile from the stem end to within 1-inch of the tip.
- Carefully cut out the seed pod and discard.
- Gently rinse under running water to wash out remaining seeds.
- Repeat with the remaining chiles.
- In a nonstick skillet, heat the oil over medium-low heat and cook the onion and garlic slowly, stirring frequently, until softened, but not browned, about 3 to 4 minutes.
- Add the beans.
- With the back of a wooden spoon mash a few of the beans to help thicken the mixture.
- Add the oregano, thyme, and chicken broth.
- Bring to a boil and cook, stirring, until the liquid is reduced and the beans hold their shape on a spoon.
- Season with salt and pepper.
- (Since the beans already contain sodium, more salt may not be needed.
- ) Cool the beans in the pan.
- Preheat oven to 350°.
- Spoon the filling equally into each prepared chile, packing well to reshape the chile.
- Place the filled chiles in a single layer, cut side up, in a rectangular baking pan.
- Cover with foil.
- Bake until completely heated through, about 25 minutes.
- Reheat the sauce and spoon over the top of each chile.
- Sprinkle with cheese.
- Serve.
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