I saw this recipe on the Small Time Cooks food blog, and the original recipe is from the April 2008 Everyday Food issue. It was quite tasty. The filling made more than enough to fill 4 poblanos, and reading that Small Time Cooks had the same thing happen, I bought 6 poblanos. I also couldn’t fit them all in one pan, so I divided them up into 2 pans. I then had to divide the sauce, so next time I would double the sauce recipe (you’ll have to make it in 2 batches because a double won’t fit in your blender). Next time I will add cilantro to the sauce and the mixture, and I’ll probably play around with the filling so stay tuned…possibly add chipotles to the sauce and/or filling, add corn to the filling, add tomatoes to the filling, add chile powder to the filling…just talking out loud to remind myself. The recipe below is take one of my version.
I served the stuffed poblanos with my Spanish Rice.
- 2 28 oz. cans whole tomatoes in puree
- 2 jalapeño chiles, ribs and seeds removed, roughly chopped
- 3 small onions, 2 roughly chopped and 1 onion minced (2 onions for sauce and 1 for filling)
- 4 garlic cloves (3 whole, 1 minced)
- 1 1/2 c. cilantro, chopped (1 c. for sauce and 1/2 c. for filling)
- Coarse salt and ground pepper
- 1 15 oz. can black beans, rinsed and drained
- 1/2 c. yellow cornmeal
- 1 1/2 c. shredded pepper Jack cheese
- 1 teaspoon ground cumin
- 3/4 c. water
- 6 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
- Preheat oven to 425 degrees. In a blender, combine 1 28 oz can of tomatoes in puree, 1 jalapeño, 1 onion, 2 whole garlic cloves; 1/2 c. cilantro and puree. Season with salt and pepper. Pour sauce into a 9 x 13 baking dish. Repeat for batch 2 of the sauce and pour into another 9 x 13 baking dish.
- In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, 1/2 c. cilantro and water; season with salt and pepper.
- Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1 c. cheese; cover baking dish tightly with aluminum foil.
- Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.