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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 (or gas grill). | 2. I using broiler place chiles on a foil-lined baking sheet, broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes. | 3. Place in zip-lock bag, seal. | 4. Let stand for 15 minutes. | 5. Peel and discard skins, cut a lengthwise slit in each chile, discarding seeds, leaving stems intact. | 6. Preheat oven to 350 degrees. | 7. Heat a large nonstick skillet coated with cooking spray over medium heat. | 8. Add bell pepper, cook 3 minutes, stirring frequently. Add corn, onions, nuts and garlic, cook 2 minutes, stirring frequently. | 9. Remove from heat, stir in 3/4 cup cheese, cilantro, 1/2 teaspoon salt. | 10. Place half of beans in a bowl and mash with a fork. | 11. Add mashed beans and whole beans to the corn mixture. | 12. Divide the bean mixture among the 4 chilis, folding sides of chile over filling. | 13. Arrange stuffed chiles in casarole baking dish coated with cooking spray. | 14. Set aside. | 15. Melt butter in a saucepan over medium-low heat,add 1/3 teaspoon ground red pepper, cumin, and nutmeg and stir. | 16. Cook 30 seconds stirring constantly. | 17. Gradually add flour cook for 3 minutes stirring constantly. | 18. Gradually add milk, stirring until blended. Adjust spices if necessary. Add 1/2 cup cheese and minced chipotle to cream sauce. | 19. Increase heat to medium. Cook milk mixture until thick and cheese is melted. Remove from heat, stir in 1/2 teaspoon salt. Pour milk mixture over stuffed chiles. | 20. Combine 1/4 cup cheese and breadcrumbs, sprinkle over milk mixture. | 21. Bake 350 degrees for 20 minutes or until sauce is bubbly. | 22. To brown the top broil for 1 minute or until golden brown. | 23. Serve over a bed of crushed corn chips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
poblano chile	4			-	-	-	-
red bell pepper	1/2	cup	chopped	-	-	-	-
corn kernel	3/4	cup		138.5325	27.3575	3.8282	1.5016
green onion	1/3	cup	chopped	6.39	1.3585	0.2296	0.1112
pine nut	1	tablespoon	toasted	56.7844	1.1036	1.1551	5.7687
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
cheese	1 1/4	cups	crumbled divided	595.6875	3.9488	36.1125	48.4988
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
salt	1	teaspoon	divided	-	-	-	-
black bean	1	can	divided	991.8141	181.3769	62.8246	4.1301
butter	2	tablespoons		171.0	7.857	5.343	14.4
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
nutmeg	1/8	teaspoon	ground	1.4438	0.1355	0.0161	0.0999
purpose flour	2	tablespoons		-	-	-	-
chipotle chile	1		seeded minced canned	-	-	-	-
adobo sauce	1	teaspoon		-	-	-	-
milk	2	cups	low-fat	1104.0	26.592	10.992	114.432
breadcrumb	1/2	cup		-	-	-	-
corn chip				-	-	-	-

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