Ingredients
The following ingredients have 4 Servings
- 4 large poblano peppers
- 1 tablespoon olive or vegetable oil
- 2 small jalapeño peppers
- seeded and finely chopped
- divided
- 1 small onion
- finely chopped
- 2 cloves garlic
- finely chopped
- Salt and pepper
- 1/2 teaspoon ground cumin
- 1 can vegetarian spicy refried beans
- Thin corn tortilla chips
- such as Xochitl brand
- a couple of handfuls
- 3 plum tomatoes
- seeded and chopped
- 2 tablespoons cilantro
- finely chopped
- 2 cups shredded Monterey Jack
- Chihuahua or Pepperjack cheese
- 2 scallions
- chopped
- for garnish
Instruction
- Char peppers under the broiler, turning occasionally or over an open flame on a gas burner
- Once charred and blistered, place in a bowl to cool
- Peel peppers then slit them lengthwise on one side and remove seeds, forming pepper boats
- Arrange on a baking sheet
- Meanwhile, heat oil in a small pan over medium-high heat, add 1 jalapeño, half the onions, the garlic, salt, pepper and cumin, and stir 2-3 minutes
- Add beans and thin with 1/4 cup water; bring to a bubble then reduce heat to low
- Combine remaining jalapeño and onion with cilantro, tomatoes and salt
- Stir to combine to make salsa
- Preheat broiler if you did not use it to char peppers
- Fill poblanos with beans and top with chips, salsa and cheese
- Place under broiler to brown the cheese and edges of chips
- The peppers will look like they are filled with nachos
- Garnish with scallions and serve
