Poblano Chile, Beans, and Cheese Sandwiches


Serves: 2
Total Calories: 234

Ingredients

1 , poblano chile kimmy, , roasted, peeled, seeded and veins removed
..........Click the Edit tab and select this entry to follow preparation instructions.
2 oval Mexican sandwich rolls (bolillos) or other sandwich kaiser rolls, split lengthwise
2 teaspoons unsalted butter at room temperature
1 cup heated refried beans, canned or homemade
1/2 cup shredded Monterey Jack cheese
Red salsa, purchased or homemade

Directions:

1. Prepare the chile. Then, remove the stem from the chile, and cut in half lengthwise. Set aside. Remove some of the soft inside from the bottom half of each roll to create a hollow. Spread all 4 halves with butter.

2. Heat a large dry nonstick skillet and warm the rolls, cut side down until lightly toasted, about 2 minutes. Layer each roll bottom with 1/2 of the warm beans, 1/2 of the cheese, 1 tablespoon of salsa, and 1/2 of the roasted chile. Cover with the roll tops. Serve at once with more salsa on the side, if desired.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 234
Calories from Fat: 114

This Poblano Chile, Beans, and Cheese Sandwiches recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.


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