Okay folks – you know how amazing it is to have a nice toasty sandwich and hot soup when it’s cold outside. With record temps for this time of year in our area – this meal is sure to be a hit.
Active Time: 30 minutes
- 4 poblano peppers (see Note)
- 1 14-ounce can pinto beans, preferably low-sodium
- 3 tablespoons prepared salsa
- 1/8 teaspoon salt
- 1/2 cup shredded Monterey Jack or Cheddar cheese
- 2 tablespoons low-fat plain yogurt (you can also sub fat free sour cream here if you don’t have plain yogurt)
- 3 scallions, sliced
- 2 tablespoons chopped fresh cilantro
- 8 slices sourdough bread
So this one is really easy to make. For those that are frightened by the word “Hot Chile” don’t be afraid – poblanos aren’t super spicy. They are dark green and smaller than a bell pepper but larger than a jalapeño. Descriptions say that they can be fiery or relatively mild; there’s no way to tell until you taste them but I’ve never encountered one that was super spicy. Go to where the bell peppers and jalapeños are in your supermarket and they will be there!
The recipe itself is easy to follow. You don’t have to do anything weird. The hardest part may be where you put the peppers in a microwave safe bowl and heat them up. (So obviously – this one is EASY!). It’s just some mixing and mashing and then putting it all on some bread.
We served ours with an old fashioned Campbell’s Tomato Soup cooked on the stove top.
It was warm and delicious. An A for innovation – and perhaps a B for a bit of a mess when you actually eat it. But it still tasted awesome!