Three Cheese Stuffed Poblano With Black Bean Sauce And Mango Pico De Gallo Recipes

3 CHEESE POBLANOS/BLACK BEAN SAUCE/MANGO PICO DE GALLO

3 Cheese Poblanos/Black Bean Sauce/Mango Pico De Gallo image

Flavors of Mexico! Mexican culture is a colorful, mosaic of music, art, dance, food & belief.Classic Mexican cuisine draws from a rich medley of influences.Here's hoping you will enjoy this recipe.

Provided by Manami

Categories Lemon

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 onion, chopped
2 garlic cloves, chopped
1 1/2 cups black beans, drained (canned)
1 teaspoon chipotle paste
1 cup heavy cream
2 mangoes
1 red onion
1 tomatoes
1 bunch fresh cilantro
1 lemon, juice of
5 tablespoons olive oil
1 teaspoon salt
1 teaspoon fresh ground black pepper
4 poblano chiles
1 cup cuajada cheese (Mexican goat cheese)
1 cup monterey jack cheese
1 cup cheddar cheese

Steps:

BLACK BEAN SAUCE:.
Saute onion with garlic.
Add black beans, chipotle and heavy cream to the sauteed onions & garlic.
Blend until smooth; set aside.
MANGO PICO DE GALLO:.
Cut mangoes and the rest of the ingredients into small cubes.
Dress with lemon juice, olive oil, salt & pepper.
Set aside.
STUFFED POBLANOS:.
Roast and peel the poblanos.
Shred cheeses and stuff poblanos.
Warm up in the oven, at 250ºF, until cheeses start to melt.
Serve with black bean sauce and mango pico de gallo.

Nutrition Facts : Calories 781, Fat 57.7, SaturatedFat 27.6, Cholesterol 136.3, Sodium 944.3, Carbohydrate 48.2, Fiber 9.7, Sugar 21.5, Protein 23.4

BLACK BEAN PICO DE GALLO

Black Bean Pico De Gallo image

Provided by Food Network Kitchen

Categories condiment

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 0

Ingredients

Steps:

Combine 1 can black beans (drained), 2 diced plum tomatoes, 1/2 chopped small red onion and 1/4 cup chopped cilantro in a bowl. Add the juice of 1 lime, 2 tablespoons olive oil, 1 tablespoon chopped chipotle in adobo sauce and 1 teaspoon honey and stir. Season with salt.

POBLANO CHILIES WITH BLACK BEANS AND CHEESE

Poblano Chilies with Black Beans and Cheese image

Categories Bean Cheese Onion Pepper Appetizer Bake Broil Low Fat Vegetarian Chill Healthy Bon Appétit Sugar Conscious

Yield Serves 8

Number Of Ingredients 8

Ingredients

8 large poblano chilies
1 tablespoon olive oil
3 cups thinly sliced onions
two 15-to-16 ounce cans black beans, rinsed, drained
1/4 teaspoon cayenne pepper
1 cup grated reduced-fat Monterey Jack cheese (about 4 ounces)
Tomato salsa
1/2 cup fat-free sour cream

Steps:

Preheat broiler. Arrange chilies on baking sheet. Broil until charred on all sides, turning occasionally, about 20 minutes. Enclose in paper bag; let stand 10 minutes. Peel chilies. Cut 1 lengthwise slit in each chili; carefully remove seeds.
Meanwhile, heat oil in large nonstick skillet over medium-low heat. Add onions; sauté until golden, about 20 minutes. Season with salt and pepper. Spread onions evenly in 13x9x2-inch glass baking dish.
Preheat oven to 350°F. Mash half of beans with cayenne in medium bowl. Mix in remaining beans. Spoon mixture into chilies. Arrange chilies seam side down atop onions. Sprinkle cheese over. Cover with foil. (Can be made 4 hours ahead. Chill.)
Bake chilies 15 minutes. Uncover; bake until cheese melts, about 5 minutes longer. Serve each with salsa and 1 tablespoon sour cream.

HOW TO MAKE PICO DE GALLO

How to Make Pico de Gallo image

Sometimes when you eat authentic Mexican food, they give you this salsa stuff made with tomatoes, onions, and jalapenos. You can add a squeeze of lime juice to pico de gallo, but I prefer this basic recipe. Once you serve this with your Mexican dish such as tacos, you will want it with all your Mexican dishes!

Provided by Paula Stotts

Categories Salsa

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

1 medium tomato, diced
1 onion, finely chopped
½ fresh jalapeno pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
½ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon pepper

Steps:

Combine tomato, onion, jalapeno pepper, cilantro and green onion in a medium bowl. Season with garlic powder, salt, and pepper. Stir until evenly distributed.
Refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 21 calories, Carbohydrate 4.7 g, Fat 0.1 g, Fiber 1 g, Protein 0.8 g, Sodium 76.3 mg, Sugar 2.3 g

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