This is not exactly the dish from our childhood, since it's a bit more complex than the "quick, we need some food" version that's in the Melting Pot cookbook. However, the freshly roasted poblano pepper really gives it a lot more flavor than if you use canned chilies, and roasting them really doesn't take that long. I recommend gloves for processing the pepper. Ingredients 2 poblano peppers (or if you're spiciness adverse, 1 poblano and 1 Anaheim pepper), roasted, skinned, and cut into thin 1-2" long strips 1 can black beans, drained 1/4 onion, minced finely 1 c. grated cheddar (for filling) and 1/2 c. for topping 2 Tbsp. minced cilantro 1/4-1/2 c. salsa (depending on desired juiciness) (Optional) 1 cooked chicken breast, shredded 1-2 tsp. salt Corn tortillas Diced tomatoes for garnish Instructions Pre-heat oven to 400 degrees. Whomp together everything except 1/2 c. of cheese, which you'll use for the topping. Check the seas...
The Magidow family's modern-day recipe box.