Stuffed and Baked Poblano Chiles

Kevlarturtle's Note:

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.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Yield: 4 as a ma ...

• 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

Topping

• 1 cup soft breadcrumbs (use dense, chewy bread for the best crumbs)
• ¼ cup cornmeal
• ½ teaspoon garlic salt
• 2 tablespoons butter , melted

Directions:

1. Preheat oven to 450 degrees.
2. Remove stems and seeds carefully from roasted chiles. Try to keep the chiles as intact as possible.
3. 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.
4. 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.
5. Bake for 20-25 minutes or until crumb topping is golden brown.

Reviews

[Jess#6]

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.