Serves 4 / Ready in: 40 mins
Ingredients
- 4 poblano chiles (about 1 1/2 pounds)
- 1 small pack goat cheese, crumbled
- 6 oz Monterey Jack cheese, diced
- 6 oz Queso fresco or Mozzarella cheese, diced
- 2 cups black beans with liquid
- 1/2 jar Mölli Morelos Cooking Sauce
- 1/4 cup Whipping cream
- Salt to taste
Directions
- Heat the broiler. Place the chiles onto a baking sheet. Broil the chiles 2 inches from the heat for 5 minutes or until they’re charred on all sides, turning occasionally. Place the chiles into a large resealable plastic bag. Close the bag and let stand for 15 minutes.
- Meanwhile, heat the oven to 350°F. Remove the skin from the chiles. Cut a lengthwise slit into each chile and remove the seeds and core.
- Stir the cheeses in a large bowl. Spoon the cheese mixture into the chiles. Bake for 15 minutes or until the cheese is melted.
- Place beans, Morelos sauce and whipping cream in a blender. Blend until pureed. Pour mixture in a small pot, bring to a boil and simmer for 5 minutes. Season to taste. If bean sauce is too thick, add more Morelos sauce until consistency is like that of maple syrup. Serve the chiles topped with the sauce and a side of rice. Provecho!
