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The original recipe for these Refried Bean Poblanos with Cheese from Cooking Light calls for preparing them in your microwave, since it had so many good reviews and so few ingredients I thought it would be a great dish to try in my dutch oven. I was not disappointed. If you're a fan of chilies rellenos you will definitely like these stuffed peppers. Also, the ingredients can easily be transported and stored at your campsite, except for the cheese, nothing requires refrigeration. Eight chile halves just fit into my 12 inch dutch oven and they baked for a total of 40 minutes with 12 coals in a ring around the bottom and 28-30 on the lid. You do need to roast them in a hot oven so the chiles with soften. I used a can of Refried Black Beans with Roasted Chiles to give it a little more flavor. This is an excellent vegetarian recipe and if you use a packet of Uncle Ben's Ready Rice you'll have dinner assembled before your coals are even covered in ash.
Refried Bean Poblanos with Cheese
4 medium poblano chiles, halved and seeded
1 16 oz can refried beans
1 8.8 oz pouch Uncle Ben's Original Ready Rice OR 2 cups cooked rice
1/2 cup picante sauce
1 8 oz can corn, drained
1/2 tsp cumin
1 cup shredded Cheddar cheese OR Four-Cheese Mexican Blend
Sour cream (optional)
Chopped fresh cilantro (optional)
Lightly oil or spray dutch oven.
In medium bowl, combine beans, rice, picante sauce, corn and cumin; stir well.
Spoon bean mixture evenly into chile halves.
Place filled chiles in prepared dutch oven.
Bake at 400 degrees for 30-35 minutes or until chiles have softened.
Sprinkle with Cheddar.
Bake for 3-5 minutes or until cheese has melted.
Garnish with sour cream and chopped fresh cilantro if desired.
Makes 4 servings.
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Fill chiles with stuffing mixture and place in well oiled dutch oven   |
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