So Many Dishes

I’m old enough to remember when microwave ovens became a thing. Microwaves were the new kitchen appliance, and there were lots of recipes for cooking in the microwave. For years I had a subscription to Bon Appetit, and I remember the monthly microwave recipe column.

Today, of course, microwave ovens are ubiquitous, but I think most people use them the way I do, mostly for thawing frozen foods, reheating leftovers, or cooking prepared frozen entrees. I’ll melt butter in the microwave if I’m baking, but most of the time, that’s as close to actual cooking as I do in the microwave.

There is one exception, however. I make bean-stuffed poblano peppers almost entirely using the microwave. The reason I said “almost” is because the recipe calls for a cup of cooked rice. I generally use leftover rice that I cooked on the stovetop. If I don’t have any leftover rice, I’ll cook a small pot earlier in the day, again on the stove. I don’t think I’ve ever made rice in the microwave.

This recipe is simple and quick to put together. With the rice already cooked, the longest step is to split and seed the poblanos. The rest is mostly “mix, stuff, and nuke.” If you were part of the old Flash Mob Dining group, you may recognize this recipe, because I included it in one of the early newsletters. It’s an old Cooking Light recipe to which I have made no changes. Imagine that!

Refried Bean Poblanos with Cheese

• 4 medium to large poblano chiles, halved and seeded
• 1 16-ounce can fat-free refried beans
• 1 cup cooked rice (I tend to be generous with the rice—definitely a rounded cup)
• 1/2 cup bottled picante sauce
• 1 cup shredded Mexican blend cheese (I’m generous with the cheese, too)
• Chopped fresh cilantro, optional

Place chile halves, cut side up, on a round microwave-safe plate. Cover with wax paper; microwave on High for 3 minutes.

While chiles cook, combine beans, rice, and picante sauce in a medium bowl, stirring well. Spoon bean mixture evenly into chile halves. Cover with wax paper; microwave on High for 2 minutes. Uncover chilies, sprinkle cheese evenly over the chilies, and microwave on High 1 to 2 minutes, or until cheese melts. Sprinkle with cilantro if desired. Serves 4.

Happy eating!