1. Preheat broiler (or gas grill). 2. I using broiler place chiles on a foil-lined baking sheet, broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes. 3. Place in zip-lock bag, seal. 4. Let stand for 15 minutes. 5. Peel and discard skins, cut a lengthwise slit in each chile, discarding seeds, leaving stems intact. 6. Preheat oven to 350 degrees. 7. Heat a large nonstick skillet coated with cooking spray over medium heat. 8. Add bell pepper, cook 3 minutes, stirring frequently. Add corn, onions, nuts and garlic, cook 2 minutes, stirring frequently. 9. Remove from heat, stir in 3/4 cup cheese, cilantro, 1/2 teaspoon salt. 10. Place half of beans in a bowl and mash with a fork. 11. Add mashed beans and whole beans to the corn mixture. 12. Divide the bean mixture among the 4 chilis, folding sides of chile over filling. 13. Arrange stuffed chiles in casarole baking dish coated with cooking spray. 14. Set aside. 15. Melt butter in a saucepan over medium-low heat,add 1/3 teaspoon ground red pepper, cumin, and nutmeg and stir. 16. Cook 30 seconds stirring constantly. 17. Gradually add flour cook for 3 minutes stirring constantly. 18. Gradually add milk, stirring until blended. Adjust spices if necessary. Add 1/2 cup cheese and minced chipotle to cream sauce. 19. Increase heat to medium. Cook milk mixture until thick and cheese is melted. Remove from heat, stir in 1/2 teaspoon salt. Pour milk mixture over stuffed chiles. 20. Combine 1/4 cup cheese and breadcrumbs, sprinkle over milk mixture. 21. Bake 350 degrees for 20 minutes or until sauce is bubbly. 22. To brown the top broil for 1 minute or until golden brown. 23. Serve over a bed of crushed corn chips. ---------------------------------------------------------------------------
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