Stuffed Chiles With White Beans Food

WHITE BEAN-STUFFED POBLANOS

Steps:

• Preheat the oven to 350 degrees F.
• In a large skillet over medium-high heat, warm 1/4 cup of the oil. Once the oil begins to shimmer, add the cumin seeds and cook until they turn a medium shade of brown, about 1 minute max. Add the onions and coriander and cook, stirring, until the onions are translucent, 5 to 7 minutes. Remove from the heat and let the mixture cool to room temperature.
• While the onions cool, mash the white beans with a potato masher or fork in a medium-size bowl until they have the consistency of chunky mashed potatoes. Add the salt, chile, garlic, lime juice, and cooled onions and mix well. Taste and adjust the salt if needed.
• Divide the filling evenly among the poblanos, using a small tablespoon to stuff the filling into each nook and cranny of the peppers.
• Arrange the stuffed poblanos slit-side up on a baking sheet. Drizzle with the remaining 1 tablespoon oil. Bake for 45 minutes, or until the poblanos have shriveled and wrinkled at the area around the slits and turned dark green. Serve garnished with lime wedges.

STUFFED CHILES

Steps:

• Put chiles on a hot grill or under the broiler, let skin blister and burn.
• Turn chiles occasionally so they don't overcook or burn through to the flesh.
• 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.
• Slit the side of each chile, remove seeds and veins.
• Mix chicken, red onion, cilantro, red pepper, cheese, black beans, cumin, salt and pepper to taste. Stuff filling into the slits in the chiles.
• Line bottom of pan with rotel, then layer open, stuffed chiles.
• Sprinkle each with quesco fresco, mexican cheese and cilantro, melt in a 350ºF oven for 15 minutes.

STUFFED CHILES WITH WHITE BEANS

Steps:

• 1. Prepare the tomato sauce. Reserve, covered, off heat. Prepare the chiles. Then, put 1 roasted and peeled chile on a work surface. Using a small sharp knife cut a slit to open the chile from the stem end to within 1-inch of the tip. Carefully cut out the seed pod and discard. Gently rinse under running water to wash out remaining seeds. Repeat with the remaining chiles. 2. In a nonstick skillet, heat the oil over medium-low heat and cook the onion and garlic slowly, stirring frequently, until softened, but not browned, about 3 to 4 minutes. Add the beans. With the back of a wooden spoon mash a few of the beans to help thicken the mixture. Add the oregano, thyme, and chicken broth. Bring to a boil and cook, stirring, until the liquid is reduced and the beans hold their shape on a spoon. Season with salt and pepper. (Since the beans already contain sodium, more salt may not be needed.) Cool the beans in the pan. 3. Preheat oven to 350°. Spoon the filling equally into each prepared chile, packing well to reshape the chile. Place the filled chiles in a single layer, cut side up, in a rectangular baking pan. Cover with foil. Bake until completely heated through, about 25 minutes. Reheat the sauce and spoon over the top of each chile. Sprinkle with cheese. Serve.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ZUCCHINI STUFFED WITH TOMATO, WHITE BEANS, AND PESTO

Steps:

• Scoop out the zucchini flesh, keeping about 1/4 inch of the flesh and the shells intact. Chop the pulp.
• Heat 1 tablespoons of the olive oil in a medium-size skillet over medium heat, add the shallots, garlic, and chopped zucchini, and season with salt and pepper to taste. Cover and cook until the vegetables are tender; about 10 minutes. Stir in the tomato, beans, pine nuts, parsley, and basil, season to taste with salt and pepper, and mix well.
• Fill the zucchini shells with the stuffing mixture and place them in a lightly oiled 5 1/2 - 6 quart oval slow cooker. Drizzle the zucchini with the remaining 1 tablespoons oil. Cover and cook on LOW for 3-4 hours, until the zucchini is tender.