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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat broiler to high broil. Set the rack 6 inches from the heating element. Place the poblano pepper on a baking sheet and broil for 4 minutes on each side, or until the skin is blistered and rising up.Watch closely so you don't scorch your pepper. Remove from the oven and place the poblano pepper on a sheet of Reynold's Wrap aluminum foil and wrap loosely to allow the pepper to steam for 10 minutes. | 2. Turn the broiler off and preheat the oven to 350 degrees. Add olive oil to a large skillet and heat over medium heat. Add the green onions and cook for 1 minute, then add the garlic and cook for 1 minute. Add the ground beef and cook until no longer pink. Drain all grease from the pan, using a paper towel to soak up any extra grease. | 3. While the onions and meat are cooking, remove the poblano from the Reynold's Wrap aluminum foil and let cool a bit. Peel the skin from the poblano and dice. | 4. Add the chicken stock, taco seasoning, cayenne pepper, diced poblano peppers, black beans, corn, cilantro, cream cheese and chives to the skillet. Cook while stirring until it is creamy. Taste and add salt and pepper as you feel is needed. Remove from heat. | 5. Choose a casserole dish that is at least 2 1/2 inches to 3 inches deep and can hold 2 stacks of 5 inch corn tortillas. Otherwise, you can make two separate casserole dishes. Spray with oil and place 2 corn tortillas (making 2 stacks!) in the casserole dish. Spread 1/4th of the meat mixture on top of the two tortillas. Top with 1/4 of the cheese. Repeat this step 3 times, ending with cheese. | 6. Loosely tent your casserole dish with Reynolds Wrap Aluminum Foil. Use no stick Reynolds Aluminum Foil if you are afraid your cheese will attach to the aluminum foil. Bake at 350 degrees for 20 minutes. Remove the Reynolds Wrap Aluminum Foil and bake for an additional 15 to 20 minutes. Let the dish sit for 5 minutes before slicing and serving. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
poblano pepper	1			-	-	-	-
reynolds wrap foil				-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
green onion	4		sliced	76.68	16.3016	2.7548	1.3348
garlic clove	4		chopped	-	-	-	-
beef	1 1/2		ground	1347.1709	0.0	132.1316	86.6136
taco seasoning mix	3 1/2 - 4	tablespoons		0.0	0.0	0.0	0.0
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
black bean	1	cup	canned drained	661.54	120.9784	41.903999999999996	2.7548
corn kernel	2/3	cup		123.14	24.3178	3.4028	1.3348
cream cheese	8	ounces		669.06	7.938	16.1028	64.8648
chicken stock	1/3	cup		28.8	2.824	2.016	0.96
chive	2	tablespoons		1.8	0.261	0.1962	0.0438
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
salt pepper				-	-	-	-
corn tortilla	8			-	-	-	-
sharp cheddar cheese	1 1/2	cups	grated	-	-	-	-
monterey jack cheese	1 1/2	1/2	grated	-	-	-	-
cream			sour	-	-	-	-
green onion			sliced	76.68	16.3016	2.7548	1.3348
black olive			sliced	-	-	-	-
jalapeno			sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.