Ultimate Stuffed Poblanos
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!
Total Steps
16
Ingredients
17
Tools Needed
8
Ingredients
- 1 can chopped, fire roasted tomatoes (14.5 ounces)
- 1 can chopped, fire roasted tomatoes (14.5 ounces)
- 1 jalapeno
- 1 small onion
- 2 cloves garlic
- coarse salt and ground pepper
- 1 can pinto or black beans, rinsed and drained (19 ounces)
- 1/2 cup yellow cornmeal
- 1 1/4 cup shredded mexican blend cheese
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- 3/4 cup water
- 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-veined
- flour tortillas
- avocado, sliced
Instructions
Step 1
Preheat oven to 425°F.
Step 2
In a blender, combine one can of fire roasted tomatoes, jalapeno, half an onion, and 2 whole garlic cloves; puree until smooth.
Step 3
Add the second can of chopped fire roasted tomatoes and pulse once just to blend.
Step 4
Season the sauce with salt.
Step 5
Pour the sauce into a 9-by-13-inch baking dish and set aside.
Step 6
Begin browning the chorizo in a large skillet.
Step 7
Meanwhile, chop bacon into small chunks and add to the chorizo. Cook thoroughly until the meat is browned and somewhat crispy.
Step 8
Place the cooked meat mixture on a plate covered with 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 the meat. Set the meat aside.
Step 9
In a medium mixing bowl, combine beans, cornmeal, 1/2 cup shredded Mexican blend cheese, remaining onions (chopped finely), cumin, sugar, and 3/4 cup water. Season with salt and pepper.
Step 10
Add the meat mixture to the mixing bowl and toss to mix all ingredients well.
Step 11
Stuff each poblano chile with the meat and bean mixture, then place them on top of the sauce in the baking dish.
Step 12
Sprinkle the poblanos with the remaining 3/4 cup shredded Mexican blend cheese, then cover the baking dish tightly with aluminum foil.
Step 13
Bake until the poblanos are tender.
Step 14
Uncover and continue to cook until the sauce is slightly thickened and the cheese is browned.
Step 15
Let cool.
Step 16
Serve with warm flour tortillas and fresh sliced avocado.