To keep the meatless Monday tradition, today we celebrated with poblano chile peppers. For lunch, we had leftover Spicy Poblano and Corn Soup which I made from my Cooking Light Fresh Food Fast Cookbook yesterday for lunch. It's a thick soup, very much like a chowder with a good kick of spice from the poblano chile peppers.
We carried over the Poblano Chile Peppers to dinner with Refried Bean Poblanos with Cheese which were spicy and wonderful. We took 4 poblano chiles, and halved them lengthwise. They went into the microwave for a few minutes to soften. While the chiles were cooking, we mixed some vegetarian refried beans, cooked rice, and picante sauce. This bean mixture went into the pepper halves and cooked to warm through. A sprinkle of reduced-fat 4 cheese Mexican blend went over the top and back in the oven to melt.
We had a side of an Iceberg Lettuce wedge of salad topped with a Creamy Chipotle Salad Dressing which was a lot spicier than the Poblano peppers. The dressing for the wedge was some light ranch dressing processed with a chipotle chile pepper and a scallion to a smooth consistency.
It was a very flavorful day!
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