Black Bean-Stuffed Poblanos in Tomato Chipotle Sauce

 

Poblano chiles are stuffed with a fabulous mixture of masa harina, black bean soup, cheese, onion and corn. They’re baked in a tomato chipotle soup mixture resulting in a scrumptious meal that will earn rave reviews

What You'll Need

1 can (10 3/4 ounces) Campbell's® Condensed Tomato, Chipotle & Olive Oil Soup
1/2 cup masa harina or yellow corn meal
1 can (10 3/4 ounces) Campbell's® Condensed Black Bean, Cumin & Cilantro Soup
3/4 cup hot water
1 1/4 cups shredded Monterey Jack cheese or crumbled queso fresco
1/2 cup frozen whole kernel corn, thawed
1 medium onion, chopped (about 1/2 cup)
1/4 teaspoon ground black pepper
4 medium fresh poblano chiles, cut in half lengthwise and seeded   

How to Make It

• 1 Heat the oven to 400°F.  Stir the tomato soup and 1/2 cup water in a 13x9x2-inch baking dish.
  
  
• 2 Stir the masa harina and remaining water in a medium bowl.  Stir in the bean soup, 1 cup cheese, corn, onion and black pepper.  Spoon about 1/3 cup mixture into each chile half.  Place the stuffed chiles into the baking dish.  Cover the baking dish .
  
  
• 3 Bake for 30 minutes or until the stuffed chiles are hot.  Sprinkle with the remaining cheese.