Poblano peppers stuffed with beans, under a cheese crust
4 servings
42 minutes
Poblano peppers stuffed with beans and baked under a cheesy crust are a vibrant embodiment of Mexican cuisine, combining rich aromas and intense flavors. Poblano, with its mild heat and smoky notes, pairs beautifully with the tender texture of beans and spicy seasonings. The flavor is enhanced by the spiciness of jalapeños, tomato sauce, and gooey melted pepper jack cheese. The origins of this dish trace back to the traditions of Mexican casseroles, where vegetables are filled with hearty fillings to create satisfying and colorful dishes. It's an ideal option for warm family dinners or festive tables when you want to surprise guests with something original yet cozy and homely. Serve hot, enjoying their rich flavor alongside fresh herbs or sour cream.
1
Remove the seeds and white veins from the jalapeño pepper. Chop it. Peel and finely chop the onion. Peel the garlic cloves - chop 1 clove and leave 2 whole. Rinse and dry the beans. Grate the cheese on a coarse grater. Cut the poblano peppers (large) in half lengthwise and remove the seeds and white veins.
- Jalapeno pepper: 1 piece
- Onion: 2 heads
- Garlic: 3 cloves
- Canned black beans: 500 g
- Pepper jack cheese: 100 g
- Poblano chili pepper: 4 pieces
2
Preheat the oven to 220 degrees.
3
In a blender, mix tomatoes with juice, jalapeño pepper, half an onion, and 2 whole garlic cloves. Blend until smooth. Add salt and pour into a rectangular dish.
- Canned tomatoes: 800 g
- Jalapeno pepper: 1 piece
- Onion: 2 heads
- Garlic: 3 cloves
- Coarse salt: to taste
4
In a bowl, mix beans, cornmeal, 0.5 cup of cheese, remaining onion, minced garlic clove, cumin, and 3/4 cup of water. Add salt and pepper.
- Canned black beans: 500 g
- Corn grits: 0.5 glass
- Pepper jack cheese: 100 g
- Onion: 2 heads
- Garlic: 3 cloves
- Ground cumin (zira): 1 teaspoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
5
Place the filling in the halves of the peppers and put it in the sauce. Sprinkle with the remaining cheese and cover with foil.
- Pepper jack cheese: 100 g
6
Bake until the peppers are soft, about 45 minutes. Then remove the foil and let the sauce thicken and the cheese brown for another 10-15 minutes. Cool for 10 minutes and serve.