Poblano Chilies with Black Beans and Cheese

8 large poblano chilies
1 tablespoon olive oil
3 cups thinly sliced onions
2 15- to 16-ounce cans black beans, rinsed and drained
1/4 teaspoon cayenne pepper
1 cup grated Monterey Jack or cheddar cheese (about 4 ounces)
Tomato salsa
1/2 cup sour cream

Heat the broiler. Arrange chilies on a baking sheet.  Broil until charred on all sides, turning occasionally, about 20 minutes.  Enclose in a paper bag; let stand for 10 minutes.  Peel chilies.  Cut 1 lengthwise slit in each chili; carefully remove the seeds.

Meanwhile, heat oil in a large skillet over medium-low heat.  Add onions; sauté gently until golden about 20 minutes.  Season with salt and pepper.  Spread onions evenly in a 13x9x2 baking dish..

Heat the oven to 350°F.  Mash half the beans with the cayenne in a medium bowl.  Mix in remaining beans. Spoon mixture into chilies.  Arrange chilies seam side down atop onions.  Sprinkle cheese over.  Cover with foil.

Bake chilies for 15 minutes. Uncover, and bake until the cheese melts, about 5 minutes longer.  Serve with salsa and sour cream.

Serves 4 to 8.


From Epicurious/Bon Appétit