“This is a promising, delicious as it is mixture as the winning dish.”

INGREDIENTS

1 large can whole peeled green chilies (about 15 per can), drained and rinsed
1 15-ounce can low sodium black beans (un-drained)
1 cup frozen corn
1/2 cup chopped onion
1 tbsp chipotle chilies, marinated in adobado (found in the ethnic food section of the grocery store) or substitute hot sauce such as Tabasco Chipotle Pepper Sauce (to taste).
1 cup fat free sour cream
1 cup shredded light cheese (cheddar, jack, pepper jack or Mexican blend)

DIRECTIONS

• Preheat oven to 350. In a small saucepan, heat beans, corn and onion until warm.
• Puree sour cream and chipotle chili until smooth in a blender; set aside. *
• One by one, stuff each chili with the bean and corn mixture and lay side by side in a large baking dish.
• Discard the liquid from the beans by using a slotted spoon.
• Spread leftover bean and corn mixture (if there is some!) over the already stuffed chilies.
• Pour sour cream and chili mixture over stuffed chilies; spreading evenly.
• Sprinkle with cheese.
• Bake for about 15 minutes or until cheese is melted and sauce is bubbly.
• Garnish with tomatoes, salsa, cilantro and green onions.
• To lower sodium, use roasted, seeded and peeled fresh Anaheim chilies in place of canned.
• Note: Chiles in adobado are very hot, you may want to add gradually and season to taste if you are sensitive to spicy foods.