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Ingredients:

4 whole poblano pepper, charred, peeled and seeded
1 cup cotija cheese, grated
1 cup Yellow Indian Woman beans, cooked and drained
1 tsp. vegetable oil
1/2 cup white onion, chopped
1/2 cup crema Mexican (or sour cream, thinned with milk)
2 Tbsp. chipotle chile canned in adobo, pureed
salt and pepper

Directions:

In a large mixing bowl, gently combine the cooked beans, onion, the chipotle chiles, half the cheese, half the crema, salt and pepper.

Fill each chile with about a quarter of the bean mixture and place the stuffed chiles on an ungreased baking sheet in a single layer.

Drizzle the remaining crema over the chiles and top with the remaining cheese.

Bake in a preheated 350-degree oven for 15 minutes.

Serve while warm. Serves 4.

NOTES: For a gooier dish, replace some of the cotija with Oaxacan string cheese or mozzarella.