Sonoran-Style Poblano Chiles

Ingredients

• 1 cup black beans canned divided drained
• 0.5 teaspoon chili powder 
• 1 cup chicken breast shredded cooked
• 0.3 cup whole-kernel corn frozen thawed
• 2 tablespoons cilantro leaves fresh chopped
• 1  garlic clove crushed
• 0.3 cup green onions chopped
• 0.3 teaspoon ground cumin 
• 1 ounce monterrey jack cheese shredded divided reduced-fat
• 0.3 cup nonfat cream sour
• 0.3 teaspoon pepper 
• 8 ounces poblano chiles 
• 0.3 cup bell pepper red chopped
• 2 large tomatilloes 
• 2 large tomatilloes 

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 40
2. Cut chiles in half lengthwise; discard seeds and membranes. Set chiles aside.
3. Remove husks from tomatilloes, and chop. Coat a medium nonstick skillet with cooking spray, and place over medium-high heat until hot; add tomatilloes, bell pepper, green onions, and garlic; saut 3 minutes.
4. Remove from heat; stir in chopped cilantro, chili powder, cumin, and pepper. Set aside.
5. Place 1/2 cup beans in a medium bowl; mash. Stir in remaining 1/2 cup beans, bell pepper mixture, chicken, corn, sour cream, and 2 tablespoons cheese.
6. Divide bean mixture evenly among chile halves.
7. Place stuffed chiles in an 8-inch square baking dish.
8. Sprinkle remaining 2 tablespoons cheese over stuffed chiles; bake at 400 for 20 minutes.
9. Serve with flour tortillas and salsa; garnish with cilantro sprigs, if desired.
10. Note: You can also substitute 1/4 cup chopped drained canned tomatilloes or 1/4 cup chopped green tomato for fresh tomatilloes, if desired.