Char the peppers over a gas flame or under a broiler and then scrape off the blackened skin (do not wash). Remove and discard the seeds and stems and cut into large dice and set aside. Grill or roast the onion, serrano chile and tomatillos until lightly colored and chop coarsely. Remove core and seeds from tomatoes and cut into small dice. Arrange half the sliced cheese in the bottom of 4 individual earthenware dishes and scatter all of the vegetables over the top. Sprinkle half the cilantro over this and season to taste with salt and pepper. Place remaining cheese over all and top with remaining cilantro. This can all be done up to a day ahead and refrigerated until ready to serve. To serve: place the filled dishes in a hot (425 degree) oven for 6 to 8 minutes or until cheese is nicely melted and just beginning to color. Top with a tablespoon or two of the black bean salsa and garnish with the avocado and cilantro sprigs. Serve immediately with crisp tortilla chips if desired. Yield: 4 servings BLACK BEAN SALSA: Blanch the bell peppers in lightly salted boiling water for 5 seconds. Plunge into cold water to stop cooking and drain. Combine with rest of ingredients and refrigerate. Can be stored refrigerated and covered for up to 3 days. Per serving: 1102 Calories (kcal); 61g Total Fat; (47% calories from fat); 34g Protein; 121g Carbohydrate; 0mg Cholesterol; 41mg Sodium Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 7 1/2 Vegetable; 1 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9352 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (847g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 119 (20%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 171.5mg||6 %|
|Potassium 1743.8mg||46 %|
|Total Carbohydrate 94.2g||28 %|
|Dietary Fiber 34.9g||140 %|
|Sugars, other 59.3g|
|Protein 32.3g||46 %|
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Calories per serving: 608
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