This deconstructed version of a chile relleno
turned sandwich packs some heat and an
ooey-gooey filling. We like the flavor of
sourdough, but any kind of bread will work
well. Serve with: Coleslaw and sliced
pineapple.
Nutrition profile
Healthy Aging
Healthy Immunity
High Fiber
Low Added Sugars
Low-Calorie
Vegetarian
Ingredients (4 servings)
4 poblano peppers (see Note)
1 14-ounce can pinto beans, preferably low-sodium
3 tablespoons prepared salsa
1/8 teaspoon salt
1/2 cup shredded Monterey Jack or Cheddar cheese
2 tablespoons low-fat plain yogurt
3 scallions, sliced
2 tablespoons chopped fresh cilantro
8 slices sourdough bread
Preparation
Active
30 m
Ready In
30 m
- Place peppers in a microwave-safe bowl, cover with
plastic wrap and microwave on High until soft, 3 to 4
minutes. Let stand, covered, until cool enough to handle. - Meanwhile, combine beans, salsa and salt in a medium
bowl. Mash the beans with a fork until they begin to
form a paste (some can remain whole). Combine cheese,
yogurt, scallions and cilantro in a small bowl. - When the peppers are cool enough to handle, slice
each one in half lengthwise and remove the stem and
seeds. - Heat a panini maker to high. (No panini maker? See
Stovetop Variation, below.) - Spread 1/3 cup of the bean mixture on each of 4 slices
of bread. Top with a heaping tablespoon of the cheese
mixture. Place 2 pepper halves over the cheese. Cover
with the remaining slices of bread. - Grill the sandwiches in the panini maker until golden brown, about 4
minutes. Cut in half and serve immediately. - Stovetop Variation: Place four 15-ounce cans and a medium skillet (not
nonstick) by the stove. Heat 1 teaspoon canola oil in a large nonstick skillet
over medium heat. Place 2 sandwiches in the pan. Place the medium skillet on
top of the sandwiches, then weight it down with the cans. Cook the
sandwiches until golden on one side, about 2 minutes. Reduce the heat to
medium-low, flip the sandwiches, replace the top skillet and cans, and cook
until the second side is golden, 1 to 3 minutes more. Repeat with another 1
teaspoon oil and the remaining 2 sandwiches.
Note: Dark green poblano peppers, smaller than a bell pepper but larger
than a jalapeño, can be fiery or relatively mild; there’s no way to tell
until you taste them. Find them near other fresh peppers at most large
supermarkets.
Nutrition information
Per serving: 415 calories; 6 g fat(3 g sat); 9 g fiber; 70 g carbohydrates;
19 g protein; 157 mcg folate; 13 mg cholesterol; 6 g sugars; 0 g added
sugars; 756 IU vitamin A; 98 mg vitamin C; 143 mg calcium; 4 mg iron;
783 mg sodium; 305 mg potassium
Nutrition Bonus: Vitamin C (163% daily value), Folate (39% dv), Iron
(20% dv)
Carbohydrate Servings: 4 1/2
Exchanges: 3 1/2 starch, 1 vegetable, 1 medium-fat meat
