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