Stuffed Poblano Chiles
8 Medium poblano chiles
1 tablespoon olive oil
1/2 cup chopped white or yellow onion
1 pound lean ground beef
1 15oz refried pinto beans
1 (10 ounce) can Rotel
1 tbsp olive oil
1 taco package seasoning
1 pound shredded mexican blend cheese
Optional: avocado, sour cream and salsa
Heat grill on high. Place chiles on grill and cook until skin is black on all sides. Place the hot chiles in a bowl and seal with saran wrap (this will loosen the chile skins for easy peeling). Let sit for 10 minutes.
Sauté onions in olive oil on low heat until soft. Add ground beef and cook until no longer pink. Add Rotel and taco seasoning, mix until well incorporated. Add refried pinto beans into ground beef mixture.
Wearing plastic gloves, run chile under running water and use thumbs to remove the outer blackened skin. Place skinned chile on a foil-lined baking sheet. Cut an opening in each chile. Divide beef mixture among chiles. Top with cheese. Bake at 350 for 10 minutes, or until beef is heated through and cheese is melted. Serve with sliced avocado, sour cream and your favorite salsa.