Cheesy Stuffed Poblanos

Cheesy Stuffed Poblanos are a delectable and flavorful take on the classic Mexican dish chiles rellenos. This recipe elevates the traditional concept of stuffed poblano peppers by roasting them to deepen their flavors and maintain their bright, vegetal taste without the need for frying. The result is a scrumptious and cheesy filling made with pinto beans, corn, garlic, spices, and a blend of Monterey Jack and sharp cheddar cheeses. To add a zesty finishing touch, the stuffed poblanos are served with a refreshing cherry tomato salsa. These Cheesy Stuffed Poblanos are a perfect combination of rich, cheesy goodness and the distinct flavor of poblano peppers, making them an excellent choice for a satisfying and comforting meal.

SERVES 4 TO 6

INGREDIENTS:

• 2 (15-ounce) cans pinto beans, rinsed
• 1 cup water
• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 4 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon minced fresh oregano or 1 teaspoon dried
• 1 teaspoon chili powder
• 1 teaspoon grated lime zest plus 1 tablespoon juice
• Salt and pepper
• ⅛ teaspoon cayenne pepper
• 2 cups frozen corn
• 4 ounces Monterey Jack cheese, shredded (1 cup)
• 4 ounces sharp cheddar cheese, shredded (1 cup)
• ¼ cup minced fresh cilantro
• 8 poblano chiles
• 1 recipe Easy Cherry Tomato Salsa

INSTRUCTIONS:

1. Adjust the oven racks to the upper-middle and lower-middle positions and preheat the oven to 425 degrees Fahrenheit. Line 2 rimmed baking sheets with aluminum foil and set a wire rack in each. In a bowl, use a potato masher to mash half of the pinto beans with the water until mostly smooth.
2. Heat vegetable oil in a 12-inch nonstick skillet over medium heat until shimmering. Add chopped onion and cook until softened for about 5 minutes. Stir in minced garlic, ground cumin, minced oregano, chili powder, grated lime zest, ½ teaspoon of salt, and cayenne pepper, and cook until fragrant, approximately 30 seconds. Stir in the mashed bean mixture and cook, stirring constantly, until nearly all the liquid has evaporated, which usually takes 3 to 5 minutes. Add the remaining whole pinto beans and frozen corn, and cook until warmed through, about 2 minutes. Remove the skillet from the heat and stir in shredded Monterey Jack and sharp cheddar cheeses, minced cilantro, and lime juice. Season the filling with salt and pepper to taste.
3. Leaving the stem intact, cut a slit lengthwise down one side of each poblano pepper. Microwave the poblanos in a covered bowl until just pliable, which takes about 2½ minutes. Gently pry open the poblanos, remove the seeds, and stuff them evenly with the bean-cheese mixture. Lay the stuffed poblanos, stuffed side up, on the prepared baking sheets.
4. Bake the poblanos until they are tender, switching and rotating the baking sheets halfway through baking, which typically takes 30 to 40 minutes. Serve the Cheesy Stuffed Poblanos with the Easy Cherry Tomato Salsa for a refreshing and tangy accompaniment.

Stuffing Poblano Chiles:

• Leaving the stem intact, cut a slit lengthwise down one side of the poblano peppers.
• Microwave the poblanos in a covered bowl until just pliable, approximately 2½ minutes.
• Gently pry open the poblanos, remove the seeds, and stuff them evenly with the bean-cheese mixture.

These Cheesy Stuffed Poblanos offer a delightful blend of textures and flavors, from the tender roasted poblano peppers to the rich and creamy bean-cheese filling. The balance of spices and the zing of lime zest elevate the dish, while the cherry tomato salsa adds a burst of freshness and brightness. Perfect as a main course or a substantial side dish, these Cheesy Stuffed Poblanos will delight your taste buds with every mouthful. Enjoy this crowd-pleasing recipe that brings the vibrant essence of Mexican cuisine to your dining table.