Meals Matter

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Contributed By: LTeifel
'Kraft Food & Family'

This is great for an appetizer or served as a main course.

Ingredients

6 Large poblano chiles

2 tbsp Extra virgin olive oil

1 Medium onion, finely chopped

2 cloves Garlic, finely chopped

2 Jalapenos, seeded and chopped

1/2 Red bell pepper, finely chopped

1/2 c Chopped fresh cilantro

1 tsp Ground cumin

1 can (28 oz) vegetarian baked beans, drained

1-3 tsp Hot sauce

12 oz Pepper jack or monterey jack cheese, coarsely grated

Salt and pepper to taste

Preparation

Cut chiles in half lengthwise to create a boat for filling; scrape out seeds.

Heat olive oil in a nonstick skillet, Add onion, garlic, jalapenos, bell pepper, cilantro and cumin and cook over medium heat until golden brown, about 4 mintues. Remove pan from heat and stir in baked beans, hot sauce and 8 oz cheese. Add salt and pepper to taste. Spoon the mixture into the hollowed chiles and sprinkle with remaining cheese.

Preheat grill to medium. Arrange chiles on grill away from heat. Cook until chiles are tender and cheese is browned and bubbling, 30-40 minutes. Remove from grill and serve at once.

Cook's Notes

If poblano chiles are unavailable, substitute with green bell peppers. Just cut tops off, about 1/2 inch below the stem and scrape out seeds. Also try adding ground beef to the bean mixture for a tasty addition.

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