Stuffed Chiles

• fresh cubanelle peppers6
• chicken breast, cooked & shredded↗1
• grated reduced-fat Mexican cheese blend1⁄2 cup
• crumbled queso fresco1⁄2 cup
• chopped fresh cilantro1⁄3 cup
• canned black beans, drained and rinsed↗8 ounces
• chopped red onion1⁄4 cup
• chopped red pepper1⁄3 cup
• ground cumin↗1 teaspoon
• salt↗1⁄2 teaspoon
• pepper↗1⁄2 teaspoon
• original rotel, drained8 ounces

Step-by-step instructions

1. 1

   Put chiles on a hot grill or under the broiler, let skin blister and burn.

2. 2

   Turn chiles occasionally so they don't overcook or burn through to the flesh.

3. 3

   Wrap chiles in tin foil (or paper bag) for 10-20 minutes. The burned skin will flake off easily and the flesh will be slightly cooked by the steam.

4. 4

   Slit the side of each chile, remove seeds and veins.

5. 5

   Mix chicken, red onion, cilantro, red pepper, cheese, black beans, cumin, salt and pepper to taste. Stuff filling into the slits in the chiles.

6. 6

   Line bottom of pan with rotel, then layer open, stuffed chiles.

7. 7

   Sprinkle each with quesco fresco, mexican cheese and cilantro, melt in a 350ºF oven for 15 minutes.