1. PREP – Cut poblano chilies in half lengthwise to create a boat for filling; scrape out seeds.*
2. HEAT – Heat olive oil in a nonstick skillet.
3. COOK – Add onion, garlic, jalapenos, red bell pepper, cilantro and cumin and cook over medium heat until golden brown, about 4 minutes.
4. ADD – Remove pan from heat and stir in vegetarian baked beans, hot sauce and 8 ounces cheese. Add salt and pepper to taste.
5. ASSEMBLE – Spoon the mixture into the hollowed chilies and sprinkle with remaining cheese.
6. HEAT – Preheat grill to medium
7. GRILL – Arrange chilies on grill away from heat. Cook until chilies are tender and cheese is browned and bubbling, 30 to 40 minutes.
8. SERVE – Remove from grill and serve at once.
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Directions
1. PREP – Cut poblano chilies in half lengthwise to create a boat for filling; scrape out seeds.*
2. HEAT – Heat olive oil in a nonstick skillet.
3. COOK – Add onion, garlic, jalapenos, red bell pepper, cilantro and cumin and cook over medium heat until golden brown, about 4 minutes.
4. ADD – Remove pan from heat and stir in vegetarian baked beans, hot sauce and 8 ounces cheese. Add salt and pepper to taste.
5. ASSEMBLE – Spoon the mixture into the hollowed chilies and sprinkle with remaining cheese.
6. HEAT – Preheat grill to medium
7. GRILL – Arrange chilies on grill away from heat. Cook until chilies are tender and cheese is browned and bubbling, 30 to 40 minutes.
8. SERVE – Remove from grill and serve at once.