I had friends over for a Cinco de Mayo fiesta last night. I spent a bit of time during the afternoon checking out various recipes online, and couldn't find one I liked. So...I winged it, and it worked! Below is my very own recipe for baked poblanos. Feliz Cinco de Mayo!
Ingredients
4 large poblano peppers
1 C yellow corn
1 medium size white onion
5 garlic cloves
1 jalepeno
3 tomatoes (from the vine)
1 can petite diced tomatoes
1 can diced green chilies
2 cans black beans (drain and rinse one can; do not drain or rinse 2nd can)
1 large bunch cliantro
healthy dose of chili powder
salt to taste
Olive oil
shredded Mexican cheese (without spices though)
Instructions
-Preheat the oven to 475.
-Grill the poblanos, onions and corn (I used a grilling pan in lieu of an actual grill).
-While the veggies are grilling, heat garlic, jalapeno and fresh tomatos in a dollop of olive oil. Upon the garlic turning a slight golden color, add the can of diced tomatoes (do not drain the juice) and can of green chilies. Add a healthy dose of chili pepper and salt to taste. Let saute for about 10 minutes.
-Arrange your casserole dish as follows: coat bottom with light layer of garlic/jalapeno/toms/chillies mixture. Cover with black beans, and a nice helping of chopped cilantro. Top with poblanos. Pour remaining garlic/jalapeno/toms/chilies mixture and black beans. Bake in oven for 15-20 minutes.
-Sprinkle a generous portion of shredded cheese atop the poblanos, turn up the head to a steamy 500, and bake for another 5-10 minutes, or until the cheese is bubbly and browned!
-I served the poblanos atop a bed of Mexican rice, and provided chopped avocados and sour cream to my guests as garnish. Yum! Yum!
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