Mexican Stuffed Poblanos

Ingredients

• 0.5 cup bulgur uncooked
• 4 ounce chiles green undrained chopped canned
• 2 teaspoons cumin 
• 0.3 cup cilantro leaves fresh chopped
• 3  garlic cloves minced
• 0.1 teaspoon ground pepper red
• 1  jalapeno seeded finely chopped
• 0.3 teaspoon kosher salt 
• 2 tablespoons juice of lime fresh
• 0.8 cup monterrey jack cheese shredded
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 15 ounce no-salt-added pinto beans drained canned
• 4  poblano chiles 
• 0.5 cup onion red finely chopped
• 2 cups tomatoes seeded chopped ( 2)
• 0.5 cup vegetable broth organic

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• aluminum foil
• broiler

Directions

1. Preheat broiler.
2. Place poblanos on a foil-lined baking sheet. Broil 5 minutes on each side or until blackened and charred.
3. Place poblanos in a paper bag; fold to close tightly.
4. Let stand 15 minutes; peel.
5. Cut a slit lengthwise in each poblano; discard seeds, keeping chiles intact. Set aside.
6. Reduce the oven temperature to 40
7. Bring vegetable broth to a boil in a medium saucepan; gradually stir in bulgur.
8. Remove from heat; cover and let stand for 30 minutes.
9. Heat a large nonstick skillet over medium-high heat.
10. Add oil to pan; swirl to coat.
11. Add onion and garlic to pan; saut for 5 minutes or until the onion is lightly browned.
12. Add beans, green chiles, and cumin. Bring to a boil, reduce heat, and simmer for 10 minutes or until thickened, stirring occasionally.
13. Remove from heat; let stand 10 minutes. Stir in cooked bulgur.
14. Divide bean mixture evenly among poblanos. Press poblanos gently to close.
15. Place poblanos, seam-side up, on a foil-lined baking sheet coated with cooking spray. Top each poblano with 3 tablespoons cheese.
16. Bake the poblanos at 400 for 15 minutes or until lightly browned.
17. Combine tomato and remaining ingredients in a medium bowl.
18. Serve with poblanos.