Source: dLife

Classic stuffed chilies with a creamy jalapeno mixture.

Servings

6 Chili Peppers, poblano, dried
3 quart water
1 cooking spray
0.5 whole jalapeno pepper , seeds and veins discarded, minced
4 medium garlic cloves , minced
1 tsp oregano leaves
16 oz fat free cream cheese , room temperature
0.5 cup Cheese, Mexican, farmer , crumbled (or queso blanco)
1.5 cup Beans, pinto, mature, cooked , or 1 can (15 ounces) pinto beans, rinsed, drained
1 tbsp vegetable oil

1 Slice off stems of chiles and remove seeds and veins. Boil water in a large pot and add in peppers. Lower heat and simmer 2 to 3 minutes until peppers are tender. Strain and let cool.
2 Heat a cooking spray coated frying pan over medium heat. Cook jalapeno, garlic, and oregano 2 to 3 minutes.
3 Combine cream cheese, white cheese, beans, and jalapeno chili mixture. Spoon mixture into poblano chilies. Pour oil in a frying pan and cook stuffed chilies over medium to medium-high 6 to 8 minutes, until golden on all sides.

Green bell peppers can be used instead of poblanos if desired.