I just got home from yoga (my 2nd class EVER) and finally have some time to share this recipe. First off, I’m really enjoying yoga! I guess it might be too soon to say things like I love yoga but I’m finding it to be a great work out and also relaxing at the same time. I didn’t even know that was possible. Moving on…
These stuffed poblanos are quite tasty and are definitely blog worthy. They weren’t too difficult to make but they do take a while to bake so I wouldn’t recommend making them during the week. I’d say a Friday-Sunday type of meal when you have more time.
adapted from Ezra Pound Cake
1 can (28 oz) whole tomatoes in puree
1 jalapeno, ribs and seeds removed, minced
2 small onions or 1 large onion, chopped
3 garlic cloves (2 whole, 1 minced)
1 can black beans, rinsed and drained
1/2 c yellow cornmeal
1 c shredded jack or pepper jack cheese
1 t ground cumin
4 large poblano chilies, halved lenghtwise (stems left intact), ribs & seeds removed
Garnishes: sour cream/plain greek yogurt, cilantro, lime zest
1. Preheat oven to 425 degrees
2. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into 9×13 inch baking dish ; set aside.
3. In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt & pepper.
4. Stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle pablanos with remaining 1/2 cup cheese; cover dish with foil.
5. Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, about 10 minutes. Let cool 5-10 minutes before eating.
* In the 2nd step I had to use 2 baking dishes because all the chiles wouldn’t fit. I also wasn’t able to keep the stems on all of the halves so I wouldn’t worry about that. They still hold the filling just fine.
What’s your favorite Mexican dish?