Name: Bean and Cheese Stuffed Chile
Prep time: 20 min
Yield: 6
Cuisine: Mexicana
Ingredients: Pam® Olive, extra virgin olive oil spray; 6 Poblano chiles; 300 grams pinto beans, thickened with water and a shot of PAM; 200 grams panela cheese, shredded; 100 milliliters sour cream, reduced fat; 2 tablespoons parsley, finely chopped; 500 grams tomato purée; 1/3 onions; 1 tablespoon garlic, finely chopped; salt; pepper

Preparation

20 mins

Low

Roast the chiles directly over the flame and put them in a plastic bag to sweat for about 10 minutes, then clean and peel them so they are hollow for stuffing. Spray a skillet with 2 shots of PAM® Olive and cook the onion and garlic; once softened, add the pinto beans and season with salt and pepper.

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Bean and Cheese Stuffed Chile

Ingredients

Preparation

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