BOCA-Stuffed Baked Poblanos
Prep Time: 50 min
Total Time: 1 hr 5 min
Makes: 8 servings
1
Tbsp.
olive oil
1
cup
chopped
onions
2
cloves
garlic, minced
1
pkg.
(12 oz.) frozen
BOCA Ground Crumbles
2
cups
chopped seeded
tomatoes
2
cans
(11 oz. each) reduced-sodium
corn, drained
1
bay leaf
1/2
tsp.
ground cumin
1/2
tsp.
black pepper
1
cup
shredded reduced-fat Cheddar
cheese, divided
8
poblano chiles, roasted, peeled and seeded
1/2
cup
finely chopped
cilantro
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HEAT oven to 350°F. Heat oil in medium saucepan on medium heat. Add onions and garlic; cook 2 min., stirring frequently. Stir in crumbles, tomatoes, corn, bay leaf, cumin and black pepper; cook 10 min., stirring occasionally. Remove from heat. Discard bay leaf. Stir in 3/4 cup cheese.
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|
SPOON into chiles; place, filled-sides up, in single layer in greased shallow baking dish. Sprinkle with remaining cheese.
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BAKE 15 min. or until cheese is melted. Sprinkle with cilantro.
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BOCA KITCHEN TIPS
How to Roast, Peel and Seed Poblano Chiles
Place chiles on rack of broiler pan. Broil until skins are charred or covered with black blisters, turning occasionally. Place hot chiles in resealable plastic bag; seal bag. Let stand 10 min.. Remove chiles from bag; place under cold running water and remove peels, being careful not to break the peels. To remove the seeds, make vertical cut in each chile. Remove small cluster of seeds attached to the base.
NUTRITION INFORMATION
Note: Recipe can also be prepared using either the Natural or Organic versions of the BOCA product. Nutrition information may change.