Ingredients:
4 medium poblano chilies, halved and seeded
1 can (16 oz.) fat-free refried beans
1 pouch (8.8 oz.) microwaveable cooked long-grain rice (such as Uncle Ben's)
1/2 c. picante sauce
1 c. (4 oz.) preshredded reduced-fat 4-cheese Mexican blend cheese
Chopped fresh cilantro
Directions:
Place chile halves, cut sides up, on a round microwave-safe plate. Cover with wax paper, microwave on high for 3 minutes.
While chilies cook, combine beans, rice and picante sauce in a medium bowl, stirring well. Spoon bean mixture evenly into chile halves. Cover with wax paper; microwave on high 2 minutes. Uncover chiles, sprinkle half with 2 Tbsp. cheese and microwave at high 1-2 minutes or until cheese melts. Sprinkle evenly with cilantro, if desired.
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