It's disappointing to see some of the poor reviews for this remarkable dish. I've been making it since it first appeared in Cooking Light magazine, years ago and agree it's a process, but really not difficult.
I always use fresh Poblanos and never have trouble charring them, throwing them in a ziploc bag and getting them to shed skin and seeds.
Dividing the beans, gently mashing a portion and leaving the remaining whole provides a nice juxtaposition of visual look and texture and for those who considered it bland, adding more cumin, finely minced chipotle chilies will help.
I use Trader Joe frozen corn, always use sweet onions in addition to scallions which is a lovely balance for the creaminess of the beans and Queso Fresco, which is purposefully a mild, creamy Mexican cheese. The Bechamel brings an additional creaminess and reduces the heat of the chilies and all for a little extra work, fewer calories than fried versions and offers a relatively healthful version of this dish.
I never top it with crumbs as I think it's unnecessary calories and adds nothing.
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.
I could have made 2 meals in the time it took to make this dish. I love poblano peppers, so I was excited about it, but the reality was that it just wasn't a very good investment.
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.