Created by Galley_Wench on January 19, 2012
Step 1: Preheat broiler (or gas grill). If using broiler, place poblano chiles on a foil-lined baking sheet, broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes. Place in zip-lock bag, seal.
Step 2: Let stand for 15 minutes. Peel and discard skins, cut a lengthwise slit in each chile, discarding seeds, leaving stems intact.
Step 3: Preheat oven to 350 degrees.
Step 4: Heat a large nonstick skillet coated with cooking spray over medium heat. Add bell pepper, cook 3 minutes, stirring frequently. Add corn, onions, nuts and garlic, cook 2 minutes, stirring frequently.
Step 5: Remove from heat, stir in 3/4 cup cheese, cilantro, 1/2 teaspoon salt. Place half of beans in a bowl and mash with a fork.
Step 6: Add 1/2 mashed beans and 1/2 whole beans to the corn mixture.
Step 7: Divide the bean mixture among the 4 chilis, folding sides of chile over filling.
Step 8: Arrange stuffed chiles in casarole baking dish coated with cooking spray. Set aside.
Step 9: Melt butter in a saucepan over medium-low heat,add 1/3 teaspoon ground red pepper, cumin, and nutmeg and stir. Cook 30 seconds stirring constantly.
Step 10: Gradually add flour cook for 3 minutes stirring constantly.
Step 11: Gradually add milk, stirring until blended. Adjust spices if necessary.
Step 12: Add 1/2 cup cheese and minced chipotle to cream sauce. Increase heat to medium. Cook milk mixture until thick and cheese is melted.
Step 13: Remove from heat, stir in 1/2 teaspoon salt. Pour milk mixture over stuffed chiles.
Step 14: Combine 1/4 cup cheese and breadcrumbs, sprinkle over milk mixture.
Step 15: Bake 350 degrees for 20 minutes or until sauce is bubbly. To brown the top broil for 1 minute or until golden brown.
Step 16: Serve over a bed of crushed corn chips.