Stuffed and Baked Poblano Chiles |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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These could be a heavy side dish, but we like them as the main course with a side of spanish rice and a salad. Feel free to make changes to suit your taste - this is fairly flexible. The filling also makes a good stuffing for zucchini! Prep time does NOT include roasting the chiles. Ingredients:
8 large poblano chiles, roasted and peeled |
1 (16 ounce) bag frozen seasoned corn and black beans, thawed |
6 ounces monterey jack cheese, shredded |
1/3 cup salsa, of your choice |
1 cup soft breadcrumbs (use dense, chewy bread for the best crumbs) |
1/4 cup cornmeal |
1/2 teaspoon garlic salt |
2 tablespoons butter, melted |
Directions:
1. Preheat oven to 450 degrees.
2. Remove stems and seeds carefully from roasted chiles. Try to keep the chiles as intact as possible.
3. In a medium bowl, combine corn and beans, shredded cheese and salsa. Stir to mix thoroughly. Fill each hollowed out pepper with stuffing and place in a shallow baking dish.
4. In a small bowl, combine bread crumbs, cornmeal and garlic salt. Pour in melted butter and mix thoroughly with a fork until it is uniformly moistened. Sprinkle crumb mixture over chiles.
5. Bake for 20-25 minutes or until crumb topping is golden brown.
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