Cheesy Stuffed Poblanos

America’s Test Kitchen The Complete Vegetarian Cookbook pg. 51

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees. Line 2 rimmed baking sheets with aluminum foil and set wire rack in each.

Step 2

Using potato masher, mash half of beans and water together in bowl until mostly smooth.

Step 3

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic, cumin, oregano, chili powder, lime zest, 1/2 teaspoon salt, and cayenne and cook until fragrant, about 30 seconds. Stir in mashed bean mixture and cook, stirring constantly, until nearly all liquid has evaporated, 3 to 5 minutes. Stir in remaining beans and corn and cook until warmed through, about 2 minutes.

Step 4

Off heat, stir in Monterey Jack, cheddar, cilantro, and lime juice.

Step 5

Season with salt and pepper to taste.

Step 6

Leaving stem intact, cut slit lengthwise down 1 side of each poblano.

Step 7

Microwave poblanos in covered bowl until just pliable, about 21/2 minutes.

Step 8

Gently pry open poblanos, remove se and stuff evenly with bean-cheese mixture.

Step 9

Lay poblanos, stuffed side up, on prepared sheets.

Step 10

Bake until tender, switching and rotating sheets halfway through baking, 30 to 40 minutes.

Step 11

Serve with salsa.