Thursday, October 1, 2009
BOCA-Stuffed Baked Poblanos
Recipe From boca burgers
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
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.
SPOON into chiles; place, filled-sides up, in single layer in greased shallow baking dish. Sprinkle with remaining cheese.
BAKE 15 min. or until cheese is melted. Sprinkle with cilantro.
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.
The poblano chiles in this low-calorie low-fat recipe are rich in vitamin C.
1 Starch,2 Vegetable,1 Meat (L),1 Fat
Nutrition (per serving)
Note: Recipe can also be prepared using either the Natural or Organic versions of the BOCA product. Nutrition information may change.