STUFFED POBLANOS WITH MEAT AND BLACK BEANS WOW!!!! ENJOY DAN:

POBLANOS STUFFED WITH WHITE MEAT & BEANS  by CHEF DAN:

Serves 4

INGREDIENTS:

4 polio chilies

1 can (28oz) whole tomatoes in puree

1 -pound ground chicken or turkey white meat

2 onions chopped

3 garlic cloves, (2 whole 1 minced)

1 can (19oz) black beans, rinsed and drained

1 (4oz) can green chilies, chopped

1/2-cup shredded Cheddar cheese

2 teaspoons cumin,

1 teaspoon ground coriander

½ teaspoon dried oregano

1/4-cup toasted pine nuts

DIRECTIONS:           (PRE-HEAT OVEN TO 425 DEGREES)

1.      Lay 4 chilies on their side on racks of a gas burner, turn flame on high.

2.     Turn chilies with tongs until skins are blistered and blackened.

3.     Or rub poblanos with oil and  broil in the oven turning occasionally.

4.     Remove and place in plastic bag for 20 minutes then remove skin DO NOT WASH IN WATER,

5.     Cut in half, and scoop out the seeds.

6.     In a blender combine tomatoes, green chilies, half the onions, 2 whole  garlic cloves, puree until smooth.

7.      Season with salt, pour sauce into a 9-x13-inch baking dish.

8.     In a bowl combine white meat, beans, 1/2- the cheese, remaining onions, minced garlic, cumin, coriander, oregano and  season with S&P.

9.     Dividing evenly, stuff poblano halves with meat, bean mixture.

10.                        Place on top of the sauce in baking dish.

11.                        Sprinkle poblanos with 1/2-cup of remaining cheese, and pine nuts.

12.                        Cover dish with aluminum foil.

13.                        Bake until poblanos are tender about 45 minutes.

14.                        Uncover and bake until cheese is browned about 15 more minutes.

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