BLACK BEAN-GOAT CHEESE DIP

2 WHOLE PABLANO PEPPERS
6 WHOLE WHEAT TORTILLAS
1.5 TSP GROUND CUMIN
1 TBSP OLIVE OIL
1 SM ONION CHOPPED ABOUT 1 C
2 CLOVES GARLIC MINCED
2 CANS 15.5 OZ BLACK BEANS
1 CUP CHICKEN STOCK
SALT & PEPPER TO TASTE
1/2 C SCALLIONS SLICED
1/2 C COARSELY CHOPPED CILANTRO
1 LOG (11OZ) GOAT CHEESE

IN A LARGE SAUCEPAN, HEAT OLIVE OIL OVER MEDIUM HEAT. ADD ONION AND GARLIC AND COOK UNTIL SOFTENED, ABOUT 5 MIN. STIR IN GROUND CUMIN AND COOK 30 SECONDS. ADD 1 CAN BEANS & LIGHTLY MASH USING POTATO MASHER. STIR IN CHICKEN STOCK AND REMAINING CAN OF BEANS. SIMMER UNTIL VERY THICK BUT NOT PASTY, 5-7 MIN. SEASON WITH SALT & PEPPER. LET COOL.

PLACE PABLANO PEPPERS DIRECTLY ON A BURNER OVER MEDIUM LOW GAS FLAME. TURN REGULARLY WITH TONGS TO BLACKEN SKIN, 10-15 MIN. PLACE BLACKENED PEPPERS IN BAG, SEAL & LET SIT. WHEN COOL GET OFF MOST OF BLACKENED SKIN WITHOUT RINSING UNDER WATER. SEED & CORSELY CHOP. TRANSFER TO A SMALL BOWL AND TOSS WITH SCALLIONS(SLICED) & CILANTRO(COARSELY CHOPPED). PREHEAT OVEN TO 375 DEG. IN THE BOTTOM OF A 1-1.5 QUART BAKING DISH SPREAD HALF OF BEAN MIXTURE. TOP WITH HALF OF CHEESE(CRUMBLED) AND HALF PEPPER MIXTURE. REPEAT LAYERS. PLACE DISH ON SHEET PAN AND BAKE 30-35 MIN, UNTIL BUBBLING. CUT TORILLAS INTO WEDGES PUT IN SINGLE LAYER ON COOKIE SHEET
PUT IN OVEN WITH DIP FOR 10-12 MIN BRUSH WITH OLIVE OIL & SPRINKLE WITH SALT IF DESIRED. SERVE HOT.

PLACE POBLANO PEPPERS

Number of Servings: 8

Recipe submitted by SparkPeople user PILLOWPRINCESS.