 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
From Bountiful Baskets using the Mexican pack. Ingredients:
14 ounces tomatoes, fire roasted |
1 jalapeno pepper, minced |
1 medium onion, chopped |
3 garlic cloves, minced |
kosher salt and pepper |
1 cup black beans, drained and rinsed |
1/4 cup cornmeal |
2 tablespoons fresh cilantro, minced |
1 cup monterey jack pepper cheese, shredded |
1/2 teaspoon cumin |
3 ounces water |
2 poblano peppers, halved and seeds removed |
Directions:
1. Combine tomatoes, jalapeno, 1/2 of the onion, and 2 garlic in food processor bland until smooth. Pour into 9X9 inch pan. Spread evenly. Place pablano halves into the sauce.
2. In a med. bowl, combine beans, cornmeal,1/2 Cup cheese, other 1/2 of the onion, 1 garlic, cumin, cilantro and water. Stir to combine and season with salt and pepper.
3. Evenly divide stuffing into the peppers. Top with remaining cheese and cover with foil.
4. Bake 45 minutes until poblanos are tender. Remove foil and bake another 10-15 minutes until the cheese is melted and starting to brown. Allow to cool 10 minutes before serving.
|
|