Poblano Chilies With Black Beans And Cheese Food

ROASTED CHILES RELLENOS WITH BLACK BEANS

Steps:

• READ DIRECTIONS ALL THE WAY THROUGH
• Cut the tomatoes in half and arrange them on the sheet pan. Add the sliced onions to the sheet pan, along with the whole garlic cloves, halved jalapeños and whole poblano peppers, ensuring they are not overcrowded. You may need to use two sheet pans. (You can also char the peppers on a gas burner, see notes) Drizzle all with olive oil, sprinkle with salt and pepper and place on the middle rack and check after 15 minutes. (If your oven runs hot, you could turn it down to 425 if needed.) If the peppers are tender remove them (pasilla peppers will cook much faster than poblanos- please see notes) and check the garlic, removing it if tender. Otherwise, continue roasting with the tomatoes and onions for another 15-20 minutes until the peppers and onions are tender and tomatoes are juicy.
• Mix the canned beans (drained, rinsed) with the cheese. OR If going vegan, mix the beans with 1 cup of vegan herbed tofu ricotta. Season the mixture with salt and pepper. If using plain black beans, add a teaspoon of cumin and chili powder.
• When the poblanos are just tender, take the sheet pan out of the oven (leave the oven on) and let it cool.
• Take ⅓ of the onions, chop them up, and add them to the bean filling mixture and stir.
• Place the remaining onions into a blender along with the tomatoes, pan juices, jalapeño, garlic, cumin, coriander, chili powder, oregano, salt, tomato paste and fresh cilantro, adding a little water (or broth if needed) to thin it out, and blend until smooth. Set aside.
• Carefully cut a slit in the poblano peppers from stem to pointy end and using your fingers, gently remove seeds while rinsing them under cold running water. If the thin skins slip off, let them, but don't worry about actively peeling them, especially poblanos - their skins are quite thin -leaving some of the skin on is perfectly fine. Pasillo peppers have thick skin and should be peeled.
• In a large greased baking dish (or oven-proof skillet) pour a little of the roasted tomato ranchero sauce to coat the bottom (use about half the sauce). Place the peppers over top of the sauce, slit side up, then spoon the black bean filling into each one. Pour the rest of the flavorful ranchero sauce over top. At this point, you could add more shredded cheese to the top, or leave it off.
• Cover with foil and bake 20-25 minutes in a 425F oven- or until the filling is warm and melty, uncover and bake 5 more minutes.
• Garnish with cilantro leaves, toasted pumpkin seeds and sour cream if you like.

STUFFED POBLANO PEPPERS

Steps:

• Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. Lay the poblano peppers on the pan in a single layer.
• Bake the peppers for 10-15 minutes or until softened.
• Heat the oil in a large pan over medium high heat. Add the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula, until the meat is cooked through.
• Add the garlic and cook for 30 seconds.
• Add the packet of taco seasoning along with 2 tablespoons of water. Stir to coat the meat in seasoning.
• Add the rice, beans, corn, tomatoes and 3/4 cheese to the pan. Remove the pan from the heat and stir to combine.
• Divide the meat mixture evenly between the peppers. Top with remaining cheese.
• Return the peppers to the oven. Bake for 10-15 minutes or until cheese is melted. Sprinkle with cilantro, then serve.

BLACK BEAN SOUP WITH ROASTED POBLANO CHILES

Steps:

• Preheat broiler. Broil poblano chiles on a foil-lined baking sheet, turning occasionally, until blackened, 8-10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and finely chop.
• Meanwhile, toast seeds in a small dry skillet over medium-high heat, tossing occasionally, until golden, about 5 minutes; transfer to a plate. Toast pasilla chile in same skillet until slightly darkened and pliable, about 1 minute; transfer to plate.
• Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown, 8-10 minutes. Transfer to a blender, add tomatoes and pasilla chile, and blend until smooth.
• Return tomato mixture to saucepan and cook over medium-high heat, stirring often, until thick, 6-8 minutes. Stir in broth; season with salt. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10-15 minutes. Stir in black beans and poblano chiles. Cook, stirring occasionally, until warmed through, about 5 minutes.
• Serve soup topped with queso fresco and pumpkin seeds, and with lime wedges alongside.
• DO AHEAD: Soup can be made 2 days ahead. Cover and chill.

CRISPY POBLANO CHILES STUFFED WITH BLACK BEAN, PORK, CHEESE YELLOW RICE, AND "BANDERA (MEXICAN FLAG)" SAUCE

Steps:

• Preheat a fryer to 375 degrees F.
• In a small saute pan coated lightly with oil, saute the black beans and garlic until soft, add the jalapenos, serranos, and saute 2 minutes, add the pork and cook about 8 to 10 minutes on low heat or until cooked through. Set aside and let cool.
• Add the chopped cilantro and cheese. Stuff each chile full. Dip each one in the tempura batter and fry until golden brown, about 4 to 5 minutes. Season lightly with salt and pepper.
• Plating: On a large plate, ladle each half with the red and green sauces, yin-yang-like, if possible. Place a small mound of rice in the middle of the plate. Top with a poblano chile, drizzle with cilantro crema, and garnish with a cilantro sprig.
• In a large bowl, mix the cornmeal, and rice, and whisk in the soda until a pancake batter consistency is achieved.
• Transfer all ingredients to a blender and puree until smooth. Season with salt and pepper.
• In a saucepan, coated lightly with oil, add the onions and garlic and sweat until soft. Add the jalapenos, bell pepper, cinnamon, season, and stock. Reduce by 50 percent then transfer to a blender. Puree until smooth and check for seasoning.
• Mix all ingredients together and refrigerate until needed.

GRILLED STUFFED POBLANOS

Steps:

• Prepare an outdoor grill for indirect grilling, lighting burners on just one side or pushing lit coals to one side. Preheat to medium-high heat (375 to 400 degrees F (180 to 200 degrees C)). Lightly oil grill grates over lit side.
• Grill poblanos and corn, covered, turning occasionally, until poblano skins and corn are charred, about 10 minutes. Keep grill lit.
• Transfer poblanos to a large bowl, cover, and let stand for 10 minutes. Meanwhile, let corn stand until cool enough to handle; cut kernels from cobs.
• Remove and discard poblano skins, keeping stems intact. Make a lengthwise slit down one side of each poblano, starting at stem and being careful not to cut through to other side. Remove and discard seeds and membranes.
• Stir together beans, corn kernels, cilantro, oregano, garlic, salt, cumin, and black pepper in a large bowl. Spoon about 1/2 cup bean mixture into each pepper, enclosing pepper around the filling.
• For the cheese sauce, melt butter in a small saucepan over medium-low heat; whisk in flour. Cook, stirring until lightly browned, 1 to 2 minutes. Whisk in milk; simmer, stirring, until slightly thickened, 2 to 3 minutes. Gradually whisk in cheese until melted. Remove from heat and keep warm, stirring occasionally.
• Lightly oil grill grate over unlit side of grill. Grill stuffed poblanos, covered, until filling is heated through, 5 to 7 minutes.
• Serve immediately with cheese sauce; pico de gallo; and (if using) cilantro, lime wedges, and/or radishes. Garnish with chili powder.

CHILI WITH BLACK BEANS AND POBLANO PEPPERS

Steps:

• Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic. Core and seed poblano, then cut into ½-inch squares. Drain and rinse beans.
• Heat a drizzle of oil in a large pan over medium-high heat. Add turkey, breaking it up into pieces. Cook, tossing occasionally, until browned at the edges and no longer pink, 5-6 minutes. Season with salt and pepper. Remove from pan with a slotted spoon and set aside.
• Remove pan from heat and carefully pour out and discard any excess grease left by turkey. Return to medium-high heat and add scallion whites, poblano, and garlic. Cook, tossing, until lightly browned and softened, 5-6 minutes.
• Add chili powder to pan and toss to coat veggies. Cook until fragrant, about 30 seconds. Season with salt and pepper.
• Add stock concentrate, beans, tomatoes, beef, and 1 cup water to pan and stir to combine. Bring to a boil, then lower heat and let simmer until thick and stew-like, about 10 minutes. Let it simmer longer for a stronger flavor. Season with salt and pepper.
• Divide chili between bowls. Sprinkle with cheddar and scallion greens. Dollop with sour cream and serve.

CLASSIC CHILI POBLANO RELLENOS

Steps:

• Roast the chiles:.
• Roast the chilies by broiling three to five minutes on each side. The skin will begin to char and get black spots. Remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. Remove the wrap and peel chilies.
• Keep the broiler on.
• Carefully cut a lengthwise slit into each chile and stuff with some cheddar cheese. Combine the flour, salt and pepper and dredge the chiles.
• In a large saucepan, heat 1/2" of shortening till very hot.
• Fold the egg yolks into the whites and working with 2 chiles at a time, dip the chiles into the egg batter and fry, turning occasionally, until golden brown, no more than a couple of minutes. With a slotted spoon transfer the chiles (careful--they are delicate) to paper towels to drain.
• Arrange the chiles on a flameproof plate and sprinkle with sharp cheddar. Broil the chiles just long enough to melt the cheese.
• Serve immediately, accompanied by your favorite salsa. Enjoy!

MEXICAN POBLANO, SPINACH, AND BLACK BEAN "LASAGNE" WITH GOAT CHEESE

Steps:

• Prepare chiles:
• Lay 4 chiles on their sides on racks of gas burners and turn flames on high. Roast chiles, turning with tongs, until skins are blackened and chiles are tender, 4 to 6 minutes. (Or broil all 12 chiles on rack of a broiler pan about 2 inches from heat, turning, until skins are blackened, 8 to 10 minutes.) Transfer immediately to a large bowl and cover with plastic wrap. Roast remaining 8 chiles in same manner, then let stand 20 minutes.
• When cool enough to handle, peel chiles, then open flat and discard seeds and stems, wiping with paper towels or dunking in a bowl of water briefly, if necessary, to remove seeds. If chiles taste very spicy, cut out ribs with scissors to make them milder.
• Make tomato sauce:
• Purée tomatoes with juice, garlic, cilantro, sugar, and salt in a blender. Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then add sauce (be careful of splattering) and simmer, stirring, until thickened and reduced to about 1 cup, about 6 minutes.
• Make goat cheese sauce:
• Gently simmer cream, with epazote if using, in a small heavy saucepan, covered, 10 minutes. If using epazote, pour cream through a fine-mesh sieve into a bowl, pressing on and discarding epazote. Return cream to pan. Whisk in goat cheese and salt and heat over low heat, whisking until smooth.
• Make spinach filling:
• Blanch spinach in batches in a large pot of boiling salted water 1 minute, transferring with a slotted spoon to a large bowl of cold water to cool. Drain in a colander, pressing on spinach with back of a spoon to remove excess water, then coarsely chop.
• Heat oil in cleaned nonstick skillet over moderately high heat until hot but not smoking, then sauté spinach and raisins, stirring, 2 minutes. Stir in salt and transfer filling to a plate.
• Fry tortillas and assemble dish:
• Preheat oven to 350°F.
• Heat oil in cleaned nonstick skillet over moderately high heat until hot but not smoking, then fry tortillas 2 halves at a time, turning over once, until just crisp, about 1 minute total. Transfer tortillas to paper towels to drain.
• Spread 1/4 cup tomato sauce over bottom of casserole dish. Arrange half of tortillas on top, then spread another 1/4 cup tomato sauce on top and sprinkle evenly with black beans. Arrange 4 poblanos flat over black beans to cover, then spread half of spinach filling evenly over chiles and drizzle with 1/4 cup goat cheese sauce. Make another layer with 4 chiles, remaining spinach filling, and another 1/4 cup of goat cheese sauce, then cover with remaining 4 chiles.
• Cover chiles with remaining tomato sauce, spreading evenly, then top with remaining tortillas. Cover tortillas with remaining goat cheese sauce, spreading evenly.
• Bake lasagne, covered with foil, in middle of oven until bubbling and heated through, 25 to 30 minutes.
• Preheat broiler. Remove foil and broil about 3 inches from heat until top is bubbling and beginning to brown, about 2 minutes.
• Available at Latino markets and Kitchen/Market (888-468-4433)