Nutrition per serving may change if servings are adjusted.
4 large fresh poblano chile peppers (5 to 6 ounces each)
Nonstick cooking spray
8 ounces extra-lean ground pork or ground turkey breast
½ cup chopped onion (1 medium)
½ cup no-salt-added canned black beans, rinsed and drained
½ cup no-salt-added canned whole kernel corn, rinsed and drained
½ cup salsa
1 teaspoon ground ancho chile pepper
½ teaspoon dried oregano, crushed
¼ teaspoon ground cumin
⅛ teaspoon ground cinnamon
1 4-ounce can diced green chile peppers, undrained
1 tablespoon butter
1 tablespoon all-purpose flour
½ cup fat-free milk
¼ cup shredded Monterey Jack cheese (1 ounce)
Fresh cilantro leaves (optional)
Preheat broiler. Remove stems and seeds from poblano chile peppers, keeping peppers whole (see Tip). Place poblano peppers on a foil-lined baking sheet. Broil 3 to 4 inches from the heat for 5 to 6 minutes or until skins are charred and bubbled. Turn poblano peppers over; broil for 5 to 6 minutes more or until skins are charred and bubbled. Bring the foil up around poblano peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skins; gently pull off the skins in strips and discard. Set poblano peppers aside.
Meanwhile, coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add ground pork and onion; cook until brown, using a wooden spoon to break up meat as it cooks. Drain, if needed. Stir black beans, corn, salsa, ancho chile pepper, oregano, cumin and cinnamon into meat mixture in skillet. Cook about 5 minutes or until heated through. Cover and keep warm.
Preheat oven to 375°F. Coat a 2-quart rectangular baking dish with cooking spray; set aside. For green chile-cheese sauce, place green chile peppers in a food processor; cover and process until smooth. Set aside. In a small saucepan melt butter over medium heat. Stir in flour until combined. Stir in milk, whisking until smooth. Cook and stir about 2 minutes or until thickened and bubbly. Stir in pureed green chile peppers and the cheese. Cook and stir until cheese has melted and sauce is smooth.
To stuff peppers, cut each poblano pepper open lengthwise from stem end to tip. Place one of the poblano peppers, open side up, in the prepared baking dish. Spoon about ⅔ cup of the pork mixture down the center of the poblano pepper. Fold up sides of poblano pepper, leaving some of the filling exposed. Repeat with the remaining poblano peppers and the remaining pork mixture. Pour green chile-cheese sauce over poblano peppers. Cover dish with foil. Bake for 20 to 25 minutes or until heated through. Sprinkle generously with paprika. Let stand for 5 minutes before serving. If desired, garnish with fresh cilantro leaves.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.