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Bean and Cheese Chili Rellenos Recipe

Bean and Cheese Chili Rellenos Recipe

6 servings



6 medium poblano chilies or green bell peppers

2-3 quarts water

1 tablespoon each: minced garlic, jalapeno chili

1 teaspoon dried oregano leaves

2 packages fat-free cream cheese, room temperature

1/2 cup Mexican white cheese or farmer's cheese, crumbled

1 1/2 cups cooked pinto beans or 1 can pinto beans, rinsed, drained

1 tablespoons vegetable oil


Cut stems from tops of poblano chilies, remove and discard seeds and veins. Cook chilies in simmering water to cover, until chilies are slightly softened, 2 to 3 minutes. Drain.


Saute jalapeno chili, garlic and oregano in lightly greased skillet until chili is tender, 2 to 3 minutes. Mix chili mixture, cheese and beans, stuff poblano chilies with mixture. Saute chilies in oil in large skillet over medium to medium-high heat until tender and browned on all sides, 6 to 8 minutes.

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