I can’t tell if it’s Inauguration Day or Christmas!!!
Feels like both.
So I’m gifting myself the present of cheesy beany hearty smoky spicy stuffed poblano peppers. I have a feeling you’re gonna want one too.
Maybe with a side of the restaurant-style Mexican rice I posted last week?
It’s a date!!
(Remember dates?? Sigh.)
Let’s talk logistics: these are actually pretty simple due to a little secret trick I call….
….wait for it
Seriously! The microwave!!
Here’s the deal. The cheesy beany hint-of-spicy filling gets made on the stove top. It can totally be made ahead but overall it is a super quick process.
Then you’re left with all of these peppers to contend with! They’re kind of tough and unwieldly and completely inflexible. Until they meet….the microwave. Yes, they get a quick zap for 2 and a half minutes or so just to soften them up enough so that you can pry them open and stuff their guts full of cheesy bean filling. (<– technical terms)
Pop them in the oven until the peppers soften completely and everything gets all melty gooey. Ugh, it’s fabulous.
- 2 (15 oz) cans pinto beans, rinsed
- 1 cup water
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp ancho chili powder
- 1 tbsp lime juice
- salt and black pepper, to taste
- ⅛ tsp cayenne pepper
- 2 cups frozen corn
- 4 oz Monterey Jack cheese, shredded
- 4 oz sharp cheddar cheese, shredded
- ¼ cup minced fresh cilantro
- 8 poblano chiles
- Heat oven to 425F. Line 2 rimmed baking sheets with aluminum foil and set aside.
- Combine the beans and the water in a bowl. Mash about half of the mixture using a potato masher, until mostly smooth. Set aside.
- Heat oil in a large skillet over medium heat. Add the onion and saute until softened, about 5 minutes. Add in the garlic, cumin, oregano, chili powder, ½ tsp salt, and cayenne. Cook until fragrant, about 2 minutes. Stir in the bean and water mixture, then cook for 3-5 minutes or until nearly all of the liquid has evaporated and the mixture has thickened. Stir in the corn and cook until heated through, about 2 minutes. Remove from the heat, then stir in the cheeses, cilantro, and lime juice. Season to taste with salt and black pepper. Set aside.
- To prepare the poblanos, cut a slit in each one lengthwise down its side, leaving the stem intact. Place the peppers in a bowl, cover them, and microwave 2½ minutes. Open the poblanos, then remove the seeds. Stuff with the bean and cheese mixture. Place on the prepared baking sheets, stuffed side up.
- Bake for 30-40 minutes or until the poblanos are tender and the cheese has melted, rotating halfway through the baking time. Serve immediately.