Ultimate Stuffed Poblanos

Foodista Cookbook Entry

Category: Main Dishes | Blog URL: http://thestrawberryblush.blogspot.com/2010/02/my-ultimate-stuffed-poblanos.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


Photo: Jillian Gallegos
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Ingredients

Prep time: 20 min
Cook time: 1 hour
Ingredients
1 can (14.5 ounces) chopped, fire roasted tomatoes
1 can (14.5 ounces) chopped, fire roasted tomatoes
1 jalapeno
1 small onion
2 garlic cloves
coarse salt and ground pepper
1 can (19 ounces) pinto or black beans, rinsed and drained
1/2 cup yellow cornmeal
1 1/4 cups shredded mexican blend cheese
1 teaspoon ground cumin
1 teaspoon sugar
1/2 pound browned chorizo
1/2 pound crisply fried maple bacon, chopped coarsely
5 large poblano chiles, halved lengthwise (stems left intact), de-seeded and de-ve
flour tortillas
avocado, sliced

Preparation

1
Preheat oven to 425.
2
In a blender, combine tomatoes one can tomatoes, jalapeno, half an onion, and 2 whole garlic cloves; puree.
3
Add second can of chopped tomatoes and pulse once just to blend.
4
Season with salt.
5
Pour sauce into a 9-by-13-inch baking dish; set aside for later use.
6
Begin browning chorizo in a large skillet.
7
Meanwhile, chop bacon into small chucks and then add to chorizo. Cook thoroughly till meat is browned and somewhat crispy.
8
Place on a plate covered in a couple layers of paper towels to remove as much grease as possible. Place another layer of paper towels on top and gently press down on meat to do the same. Set aside meat for later use.
9
In a medium mixing bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions (chopped finely), cumin, sugar and 3/4 cup water; season with salt and pepper.
10
Add meat mixture to mixing bowl and toss to mix all ingredients well.
11
Stuff poblano with meat and bean mixture; place on top of sauce in baking dish.
12
Sprinkle poblanos with remaining 3/4 cup cheese; cover baking dish tightly with aluminum foil.
13
Bake until poblanos are tender, about 45 minutes.
14
Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.
15
Serve with warm tortillas and fresh sliced avocado.

Tools

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Comments

Brandy Guarente's picture
Brandy Guarente
February 22, 2010

OH MY JILL! YOUR GONNA HAVE TO WIN! I LOVE CHILI RELLANOS THESE LOOK AMAZING IM GONNA HAVE TO TRY THIS! GOOD LUCK!

About

If I could give all my readers one gift it would be the gift of amazing, delicious FOOD. Something that makes your eyes light up and your tongue tingle. But since I can't zip over to each of your kitchens and whip up something for you, I will give you a recipe that I am very proud of for you to make on your own.
from my kitchen to yours
ENJOY!

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Monday, February 22, 2010 - 11:41am

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