From Eating Well Magazine
Serves 4
*4 poblano peppers
*1 14 oz. can pinto beans
*3 tbsp prepared salsa
*1/8 tsp salt
*1/2 cup shredded cheddar or monterey jack cheese
*2 tbsp plain yogurt
*3 scallions, sliced
*2 tbsp chopped fresh cilantro
*8 slices bread
1. Place peppers in microwave-safe bowl, cover with plastic wrap and microwave for 3 minutes. Let stand, covered, until cool enough to handle.
2. Meanwhile, combine beans, salsa and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole). Combine cheese, yogurt, scallions and cilantro in a small bowl.
3. When the peppers are cool enough to handle, slice each in half lengthwise and remove the stem and seeds. Heat a panini maker on high.
4. Spread 1/3 cup bean mixture on each of 4 slices of bread. Top with a heaping tbsp of the cheese mixture. Place two pepper halves over the cheese. Cover with the remaining slices of bread.
5. Grill the sandwiches in the panini maker about 4 minutes. Cut in half and serve immediately.
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