Prep 20 mins
Cook 25 mins
These could be a heavy side dish, but we like them as the main course with a side of spanish rice and a salad. Feel free to make changes to suit your taste - this is fairly flexible. The filling also makes a good stuffing for zucchini! Prep time does NOT include roasting the chiles.
- 8 large poblano chiles, roasted and peeled
- 1 (16 ounce) bag frozen seasoned corn and black beans, thawed
- 6 ounces monterey jack cheese, shredded
- 1⁄3 cup salsa, of your choice
- 1 cup soft breadcrumbs (use dense, chewy bread for the best crumbs)
- 1⁄4 cup cornmeal
- 1⁄2 teaspoon garlic salt
- 2 tablespoons butter, melted
- Preheat oven to 450 degrees.
- Remove stems and seeds carefully from roasted chiles. Try to keep the chiles as intact as possible.
- In a medium bowl, combine corn and beans, shredded cheese and salsa. Stir to mix thoroughly. Fill each hollowed out pepper with stuffing and place in a shallow baking dish.
- In a small bowl, combine bread crumbs, cornmeal and garlic salt. Pour in melted butter and mix thoroughly with a fork until it is uniformly moistened. Sprinkle crumb mixture over chiles.
- Bake for 20-25 minutes or until crumb topping is golden brown.
They were alittle hot for a couple of my guests... probably because I did a terrible job getting all the seeds out of the peppers. :) The rest of us loved them. It was easy and tasty. People were asking for seconds. Next time I would add alittle yellow rice to the mix and not bother with the topping.