Sonoran-Style Poblano Chiles

• 2 large poblano chiles (about 8 ounces)
• 2 large tomatilloes
• Vegetable cooking spray
• 1/3 cup chopped red bell pepper
• 1/4 cup chopped green onions
• 1 garlic clove, crushed
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1 cup drained canned black beans, divided
• 1 cup shredded cooked chicken breast
• 1/3 cup frozen whole-kernel corn, thawed
• 1/4 cup nonfat sour cream
• 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese, divided
• Cilantro sprigs (optional)

1. Preheat oven to 400u0b0.
2. Cut chiles in half lengthwise; discard seeds and membranes. Set chiles aside.
3. Remove husks from tomatilloes, and chop. Coat a medium nonstick skillet with cooking spray, and place over medium-high heat until hot; add tomatilloes, bell pepper, green onions, and garlic; saute 3 minutes. Remove from heat; stir in chopped cilantro, chili powder, cumin, and pepper. Set aside.
4. Place 1/2 cup beans in a medium bowl; mash. Stir in remaining 1/2 cup beans, bell pepper mixture, chicken, corn, sour cream, and 2 tablespoons cheese.
5. Divide bean mixture evenly among chile halves. Place stuffed chiles in an 8-inch square baking dish. Sprinkle remaining 2 tablespoons cheese over stuffed chiles; bake at 400u0b0 for 20 minutes. Serve with flour tortillas and salsa; garnish with cilantro sprigs, if desired.
6. Note: You can also substitute 1/4 cup chopped drained canned tomatilloes or 1/4 cup chopped green tomato for fresh tomatilloes, if desired.

poblano chiles, tomatilloes, vegetable cooking spray, red bell pepper, green onions, garlic, fresh cilantro, chili powder, ground cumin, pepper, black beans, chicken, corn, nonfat sour cream, cheese, cilantro

Taken from www.myrecipes.com/recipe/sonoran-style-poblano-chiles (may not work)