Stuffed Chiles With Refried Beans Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain well.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix and simmer until thickened, about 5 minutes.
• Stir refried beans, Cheddar cheese, and green chiles into ground beef; cook and stir until cheese is melted and mixture is smooth, about 5 minutes. Fill shells with beef mixture.
• Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, 5 to 7 minutes. Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish.
• Arrange stuffed shells side-by-side in the baking dish and top with remaining sauce. Cover dish with aluminum foil.
• Bake in the preheated oven for 40 minutes. Let stand for 5 minutes before serving.

Steps:

• Place chile halves, cut sides up, on a round microwave-safe plate.
• Cover with wax paper; microwave at HIGH 3 minutes.
• While chiles cook, combine beans, rice, and picante sauce in a medium bowl, stirring well. (This is where you would add the chicken if using).
• Spoon bean mixture evenly into chile halves.
• Cover with wax paper; microwave at HIGH 2 minutes.
• Uncover chiles, sprinkle each half with 2 tablespoons cheese, and microwave at HIGH 1 to 2 minutes or until cheese melts.
• Sprinkle evenly with cilantro, if desired.

Steps:

• In a large bowl, mix together the vinegar, oil, salt, and pepper and marinate the peppers in this mixture for at least 2 hours. While the beans are simmering, roast the peppers over an open flame, gently turning them so the skin is equally charred, and carefully ensuring not to overcook them. Remove from flame and cover with a damp towel for a few minutes. After this, the peppers are ready to be peeled. Once the skin has been removed, briefly dip them in water to ensure the peppers are clean and ready to be stuffed.
• For the filling: place the soaked black beans in a large pot or pressure cooker with the garlic and cover with water. Cook for 1 hour until beans are soft and creamy.
• Once the beans are cooked, puree them in a blender until they form a smooth paste. In a casserole dish, heat the oil or lard, add the chopped onions, and fry until golden brown, about 10 minutes. Next, add the mashed beans and fry them together with the onions. Season with salt and simmer over medium heat for 10 minutes.
• Gently slice open the peppers, remove the seeds, and fill the cavity with the refried bean paste. Gently fold the pepper over and press gently to maintain its shape.
• To make the avocado sauce, slice 2 avocados in half, remove the stone, and spoon the avocado flesh out. Place this in a blender and puree with the raw and cooked green tomatoes, onion, garlic, cilantro, and chiles. Add a cup of cream or yogurt and season with salt.
• Place the peppers on a plate, pour over the guacamole sauce and garnish with chopped cilantro.

Steps:

• 1. Prepare the tomato sauce. Reserve covered, off heat. prepare the chiles. Then preheat the oven to 350°. With a small sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of each roasted and peeled chile. Keep the stems intact. Cut out the seed pod and rinse the chiles under running water to wash out the remaining seeds. Pat the chiles dry with paper towels. 2. Mix the refried beans with the salsa and stuff each chile with about 1/2 cup of the beans and top each with 1/4 cup of the cheese. Lay the chiles in a rectangular baking pan, cover loosely with foil and bake until hot and the cheese is melted, 20 to 25 minutes. Reheat the sauce. Serve hot with the tomato sauce spooned over the chiles.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Preheat oven to 400°. On a work surface, unroll 1 pie crust sheet. Roll into a 12-in. circle. Transfer to an ungreased 12-in. pizza pan., Reserve 1 tablespoon taco seasoning for topping. In a small bowl, mix refried beans and remaining taco seasoning; spread over crust to within 1 in. of edge. Top with onion, black beans, chiles and salsa. Sprinkle with 3/4 cup cheese., Unroll remaining pie crust sheet; roll into a 13-in. circle. Place over cheese. Trim, seal and flute edge. Cut slits in top. Brush top with oil; sprinkle with reserved taco seasoning., Bake 15-17 minutes or until golden brown. Sprinkle with remaining cheese. Bake 3-5 minutes longer or until cheese is melted. If desired, serve with sour cream and additional salsa.