Serves: 6
Total Calories: 279

Tomato Sauce for Stuffed Chiles
6 , large poblano chile kimmy, , roasted, and peeled
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1 tablespoon olive oil or vegetable oil
1 medium onion, finely chopped
1 clove garlic (medium), finely chopped
3 (15-ounce) cans small white beans, drained and rinsed
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon dried thyme
1/3 cup canned fat-free reduced-sodium chicken broth
salt and freshly ground pepper, to taste
1/2 cup , crumbled queso, fresco (fresh Mexican cheese) or mild feta cheese

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.

Nutritional Facts:

Serves: 6
Total Calories: 279
Calories from Fat: 52

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