Stuffed Chiles

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 put chiles on a hot grill or under the broiler, let skin blister and burn.
• 2 turn chiles occasionally so they don't overcook or burn through to the flesh.
• 3 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.
• 4 slit the side of each chile, remove seeds and veins.
• 5 mix chicken, red onion, cilantro, red pepper, cheese, black beans, cumin, salt and pepper to taste. stuff filling into the slits in the chiles.
• 6 line bottom of pan with rotel, then layer open, stuffed chiles.
• 7 sprinkle each with quesco fresco, mexican cheese and cilantro, melt in a 350ºf oven for 15 minutes.