Photography: Randy Mayor; Styling: Melanie J. Clarke
8 poblano chiles
1 cup finely chopped red bell pepper
1 1/2 cups fresh corn kernels
1/2 cup chopped green onions
2 tablespoons pine nuts, toasted
2 garlic cloves, minced
3/4 cup (3 ounces) crumbled queso fresco, divided
2 tablespoons chopped fresh cilantro
1 teaspoon salt, divided
1/4 teaspoon ground red pepper, divided
1 (15-ounce) can black beans, drained and divided
2 tablespoons butter
1/2 teaspoon ground cumin
1/8 teaspoon ground nutmeg
2 tablespoons all-purpose flour
2 cups 2% reduced-fat milk
1 tablespoon fresh lime juice
1/2 cup dry breadcrumbs
How to Make It
Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact.
Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium heat. Add bell pepper; cook 4 minutes, stirring frequently. Add corn, onions, nuts, and garlic; cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup cheese, cilantro, 1/2 teaspoon salt, and 1/8 teaspoon ground red pepper.
Place half of beans in a bowl; mash with a fork. Add mashed beans and whole beans to corn mixture. Spoon about 1/3 cup bean mixture into each chile; fold sides of chile over filling. Arrange stuffed chiles in an 8-inch square baking dish coated with cooking spray; set aside.
Melt butter in a medium saucepan over medium-low heat; add 1/8 teaspoon ground red pepper, cumin, and nutmeg, and stir with a whisk. Cook 30 seconds, stirring constantly. Gradually add flour, and stir with a whisk; cook 5 minutes, stirring constantly. Gradually add milk. Stir with a whisk until blended.
Increase heat to medium. Cook milk mixture 8 minutes or until thick. Remove from heat; stir in 1/2 teaspoon salt and lime juice. Pour milk mixture over stuffed chiles.
Combine remaining 1/4 cup cheese and breadcrumbs; sprinkle over milk mixture. Bake at 350° for 20 minutes or until sauce is bubbly.
I agree with Key Lime Pie. The end result was not worth the time investment. I, too, love poblano peppers and I had saved this recipe in my "must make" folder for some time before making it. I won't make it again. The quinoa stuffed poblanos (either So. Living or CL - personally I like the So. Living best) are WAY better and less time invasive.
These are a favorite for us. The first time I made them I put all of the red pepper into the chilis; never made that mistake again. It is time consuming but worth it. I frequently make up extra stuffed peppers and freeze them for later. Once defrosted just add the sauce and bake.
We loved this recipe. I make stuffed peppers and chiles all the time and have never had one quite this good. I followed the directions exactly except that I put the pine nuts on top right before broiling. I made the peppers around 10 pm Wed. night when I was too tired to do anything else, then after work Thurs. whipped up the sauce (with 1/2 as much cornstarch instead of flour--much quicker that way) and baked them. Served with a simple rice cooked in chicken stock and the CL jicama-carrot slaw.
this was so bland. i thought by the ingredients it would be delicious - it certainly looked nice. but i guess they ask you to add all that salt at the end (which i won't do - that was way too much salt) because without it the dish tastes like mush. i won't make it again but i bet it would taste much better with feta rather than that bland mexican queso fresca.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.