Instructions: Preheat broiler. Arrange chilies on baking sheet. Broil until charred on all sides, turning occasionally, about 20 minutes. Enclose in paper bag; let stand 10 minutes. Peel chilies. Cut 1 lengthwise slit in each chili; carefully remove seeds.

Meanwhile, heat oil in large nonstick skillet over medium-low heat. Add onions; saute until golden, about 20 minutes. Season with salt and pepper. Spread onions evenly in 13- by 9- by 2-inch glass baking dish.

Preheat oven to 350 degrees. Mash half of beans with cayenne in medium bowl. Mix in remaining beans. Spoon mixture into chilies. Arrange chilies seam-side down atop onions. Sprinkle cheese over. Cover with foil. (Can be made 4 hours ahead. Chill.)

Bake chilies 15 minutes. Uncover; bake until cheese melts, about 5 minutes longer. Serve each with salsa and 1 tablespoon sour cream.

This recipe yields 8 servings.

Comments: Brian Polcyn of the Five Lakes Grill in Milford, Michigan, has updated this Mexican favorite by oven-roasting the stuffed chilies rather than coating them with batter and frying them. The chilies are presented on a bed of rich-tasting caramelized onions.

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