Sonoran-Style Poblano Chiles Recipe

Name: Sonoran-Style Poblano Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large poblano chiles (about 8 ounces); 2 large tomatilloes; Vegetable cooking spray; 1/3 cup chopped red bell pepper; 1/4 cup chopped green onions; 1 garlic clove, crushed; 2 tablespoons chopped fresh cilantro; 1/2 teaspoon chili powder; 1/4 teaspoon ground cumin; 1/4 teaspoon pepper; 1 cup drained canned black beans, divided; 1 cup shredded cooked chicken breast; 1/3 cup frozen whole-kernel corn, thawed; 1/4 cup nonfat sour cream; 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese, divided; Cilantro sprigs (optional)

Servings: persons

2 large poblano chiles (about 8 ounces)
2 large tomatilloes
Vegetable cooking spray
1/3 cup chopped red bell pepper
1/4 cup chopped green onions
1 garlic clove, crushed
2 tablespoons chopped fresh cilantro
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 cup drained canned black beans, divided
1 cup shredded cooked chicken breast
1/3 cup frozen whole-kernel corn, thawed
1/4 cup nonfat sour cream
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese, divided
Cilantro sprigs (optional)

1
Preheat oven to 400u00b0.
2
Cut chiles in half lengthwise; discard seeds and membranes. Set chiles aside.
3
Remove husks from tomatilloes, and chop. Coat a medium nonstick skillet with cooking spray, and place over medium-high heat until hot; add tomatilloes, bell pepper, green onions, and garlic; saute 3 minutes. Remove from heat; stir in chopped cilantro, chili powder, cumin, and pepper. Set aside.
4
Place 1/2 cup beans in a medium bowl; mash. Stir in remaining 1/2 cup beans, bell pepper mixture, chicken, corn, sour cream, and 2 tablespoons cheese.
5
Divide bean mixture evenly among chile halves. Place stuffed chiles in an 8-inch square baking dish. Sprinkle remaining 2 tablespoons cheese over stuffed chiles; bake at 400u00b0 for 20 minutes. Serve with flour tortillas and salsa; garnish with cilantro sprigs, if desired.
6
Note: You can also substitute 1/4 cup chopped drained canned tomatilloes or 1/4 cup chopped green tomato for fresh tomatilloes, if desired.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 large poblano chiles (about 8 ounces), 2 large tomatilloes, Vegetable cooking spray, 1/3 cup chopped red bell pepper, and more.

Yes, Sonoran-Style Poblano Chiles falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sonoran-Style Poblano Chiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions