Stuffed Poblanos

Name: Stuffed Poblanos
Ingredients: 1 can (28 ounces) whole peeled tomatoes in juice; 1 jalapeno chile, minced (ribs and seeds removed, for less heat, if desired); 2 small onions, coarsely chopped; 3 garlic cloves (peeled): 2 crushed, 1 minced; Coarse salt and freshly ground pepper; 1 can (19 ounces) black beans, rinsed and drained; 1/2 cup yellow cornmeal; 1 cup shredded pepper Jack cheese (4 ounces); 1 teaspoon ground cumin; 3/4 cup water; 4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed

11 ingredients

9 steps

Ingredients

1 can (28 ounces) whole peeled tomatoes in juice
1 jalapeno chile, minced (ribs and seeds removed, for less heat, if desired)
2 small onions, coarsely chopped
3 garlic cloves (peeled): 2 crushed, 1 minced
Coarse salt and freshly ground pepper
1 can (19 ounces) black beans, rinsed and drained
1/2 cup yellow cornmeal
1 cup shredded pepper Jack cheese (4 ounces)
1 teaspoon ground cumin
3/4 cup water
4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed

Directions

1

Preheat oven to 425F.
2

In a blender, puree tomatoes along with their juice, jalapeno, half the onions, and the crushed garlic until smooth; season with salt.
3

Pour sauce into a 9-by-13-inch baking dish and spread to cover evenly.
4

In a bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onion, minced garlic, cumin, and the water; season with salt and pepper.
5

Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish.
6

Sprinkle poblanos evenly with remaining 1/2 cup cheese; cover dish tightly with aluminum foil.
7

Bake until poblanos are tender, about 45 minutes.
8

Uncover, and continue to cook until sauce thickens slightly and cheese is browned, 10 to 15 minutes more.
9

Let cool 10 minutes before serving.