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Stuffed Poblanos

Stuffed Poblanos (Pasillas)

I was thumbing through the newer Everyday Food: Fresh Flavor Fast (from the Kitchens of Martha Stewart Living), while in Costco last week, like I really need yet another cookbook, and was pleasantly surprised of the recipes in this book.   This recipe for stuffed poblanos caught my eye and I couldn’t wait to try it.    Even though my local market had a sad offering of poblanos, I whipped these up that evening and really enjoyed making and serving it with Spanish rice.   It was easy, very flavorful and smells so good while baking.    I’m used to making chile rellenos (one day I’ll post about it…it’s a process! – roasting, peeling chiles, stuffing, frying, etc.) so when making these stuffed poblanos and not having to go through the laborious steps required for good, homemade rellenos, I was really happy with the results.   I’ll be making this many times again!

Teenie Notes

  • I was initially concerned that the combination of the poblanos and using a jalepeño in the stuffing would result in an overly spicy dish…so I used a serrano chile in place of the jalapeño.   The jalapeño is definitely needed…there wasn’t enough “bite”.
  • Instead of the 1 cup of pepper Jack cheese called for in the recipe, I used 2 cups. Next time I will use 1 cup of pepper Jack cheese and 1 cup of cheddarella (mix of Jack and Cheddar).
  • Sprinkle cotija cheese on it before serving!
Stuffed Poblanos
source adapted from Everyday Food: Fresh Flavor Fast (from the Kitchens of Martha Stewart Living)

Serves 4

Ingredients

1 can (28 ounces) whole peeled tomatoes in its juice
1 jalapeño chile, minced (remove seeds and ribs for less heat)
2 small onions, coarsely chopped
3 garlic cloves (peeled): 2 crushed, 1 minced
Coarse salt and freshly ground black pepper

1 can (19 ounces) black beans, rinsed and drained
1/2 cup yellow cornmeal
2 cups shredded pepper Jack cheese (OR use 1 cup shredded pepper Jack cheese and 1 cup shredded cheddarella)
1 teaspoon ground cumin
3/4 cup water

4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed

Cotija cheese, crumbled for garnish (optional)

Directions

Preheat oven to 425 F degrees.  In a blender, puree tomatoes along with their juices, jalapeño, half the onions, and the crushed garlic until smooth; season with salt.  Pour sauce into a 9-by-13-inch baking dish and spread to cover evenly.

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

Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish.  Sprinkle poblanos evenly with remaining 1/2 cup cheese; cover dish tightly with aluminum foil.

Stuffed Poblanos (Pasillas)

Bake until poblanos are tender, about 45 minutes.  Uncover and continue to cook until sauce thickens slightly and cheese is browned/carmelized on top, about another 10-15 minutes.

Cool 10 minutes before serving.

Stuffed Poblanos (Pasillas)

Serving Suggestion

Sprinkle Cotija cheese on top of each pepper when serving.    Serve with Spanish rice.

Reader Interactions

Comments

  4. Teenie Cakes says

    – @cironetvanille: It was very good…and so quick and easy even for during the week!
    – @Cooking Rookie: Thank you. It is! It is!
    – @Roti n Rice: You’re so sweet…thanks for the compliment! Couldn’t find the Chai Spice Blend…do your local markets carry McCormick spices? Email me…we’ll discuss. =)

  6. Roti n Rice says

    These look delicious! You pix are so good I can eat the screen. Do you do photography lessons?
    BTW, I was out at the grocry stores looking for that Chai Spice mix but unofrtunately did not find it. I will continue to look. Suggestion on where I might be able to find it? Thanks.

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