Last week, I tried one of the recipes from the Everyday Food magazine – it’s for stuffed poblanos. I halved and also changed the recipe some…the original recipe, though, is right here. It turned out really nice and took very little time to make.
2 poblano peppers, halved lenghwise, ribs and seeds removed
1 can (14.5 oz) diced tomatoes with zesty mild green chiles
1/4 c. cornmeal
1/2 can black beans, drained
1 small chopped onion
1/2 c. shredded pepper jack cheese plus another couple of handfuls for the topping
salt and pepper
Preheat oven to 425*
I poured the tomatoes into the bottom of my small Fire King dish, then laid the poblanos on top:
In a small bowl, I mixed together the chopped onions, beans, cornmeal, 1/2 c. cheese, and salt & pepper, then spooned the mixture into the poblanos:
…topped that off with a couple of handfuls of cheese:
…covered with foil and baked in the oven for about 55 minutes:
Usually I’m not that wild about Everyday Cooking recipes because they don’t seem terribly ‘authentic’ in some ways (like, there’s a part of me that feels guilty about this because it didn’t come from Rick Bayless and it didn’t have 15 ingredients and 18 steps, and I used a can of Del Monte tomatoes, etc etc etc, but you know for a Tuesday night supper and the fact that I’d (always) rather be playing with Shug than worrying over a recipe, this was really good!!). Yum!
Oh, and while I am confessing, the fast chicken fajitas were really good too! (haha!)