2 Large poblano chiles (seeded)
1 cup cooked green lentils (Trader Joe’s prepared lentils work great)
1/2 cup roasted corn (put loose corn on baking tray, toss with olive oil, bake at 400 until brown but not hard)
1/2 cup white onion
5 cloves garlic chopped
2 Tbsp. cilantro leaves
1 tsp. cumin
1 tsp. salt
4 small red potatoes (mini size) chopped
Roast the corn and set aside. Spray the chiles with pam and put them on a baking sheet; cook at 450 until skin is bubbly and brown/black. Set aside
In a saute pan, 2 Tbs. olive oil, add onion, garlic and potatoes and cook until onion is translucent and potatoes are cooked. In a bowl, add prepared lentils, onion and garlic mixture, corn, cilantro and seasoning.
The mixture is enough to stuff two chiles. Slice the chile in half and open, place half of the mixture in each chile. (chiles are still on the baking sheet) Put back in the oven for 5 min.
To serve, top with low fat cheese or a square of cotija for added flavor! Sour cream and enchilada sauce make this dish extra tasty as well!