Serves: 6
Total Calories: 154
1. Prepare the tomato sauce. Reserve covered, off heat. prepare the chiles. Then preheat the oven to 350°. With a small sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of each roasted and peeled chile. Keep the stems intact. Cut out the seed pod and rinse the chiles under running water to wash out the remaining seeds. Pat the chiles dry with paper towels.
2. Mix the refried beans with the salsa and stuff each chile with about 1/2 cup of the beans and top each with 1/4 cup of the cheese. Lay the chiles in a rectangular baking pan, cover loosely with foil and bake until hot and the cheese is melted, 20 to 25 minutes. Reheat the sauce. Serve hot with the tomato sauce spooned over the chiles.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Stuffed Chiles with Refried Beans recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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