Cheesy Stuffed Poblanos

WHY THIS RECIPE WORKS? Poblano peppers are perfect for stuffing; their relatively large size makes them easy to fill, and their grassy, vegetal flavor pairs well with bold ingredients. We set out to create a simple recipe for poblanos stuffed with a cheesy filling. To make the poblanos pliable enough to fill, we microwaved them briefly. To improve our filling’s flavor and to anchor the cheese in the peppers, we added a couple of cans of pinto beans (half of which we mashed), corn, garlic, onion, and spices to a combination of Monterey Jack and cheddar cheeses. Roasting the stuffed peppers tenderized them and deepened their flavor. Fresh tomato salsa nicely balanced the rich, cheesy peppers.

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 fresh or thawed frozen corn
• 4 ounces Monterey Jack cheese, shredded (1 cup)
• 4 ounces sharp cheddar cheese, shredded (1 cup)
• ¼ cup minced fresh cilantro
• 8 large poblano chiles
• Fresh tomato salsa

INSTRUCTIONS:

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees. Line 2 rimmed baking sheets with aluminum foil and set wire rack in each. Using potato masher, mash half of beans with water in bowl until mostly smooth.
2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic, cumin, oregano, chili powder, lime zest, ½ teaspoon salt, and cayenne and cook until fragrant, about 30 seconds. Add mashed bean mixture and cook, stirring constantly, until nearly all liquid has evaporated, 3 to 5 minutes.
3. Stir in corn and remaining beans and cook until warmed through, about 2 minutes. Off heat, stir in Monterey Jack, cheddar, cilantro, and lime juice. Season with salt and pepper to taste.
4. Leaving stem intact, cut slit lengthwise down 1 side of each poblano. Microwave poblanos in covered bowl until just pliable, about 2½ minutes. Gently pry open poblanos, remove seeds, and stuff evenly with bean-cheese mixture. Lay poblanos, stuffed side up, on prepared sheets. Bake until tender, switching and rotating sheets halfway through baking, 30 to 40 minutes. Serve with salsa.

TIP:

STUFFING POBLANOS

• Leaving stem intact, cut slit lengthwise down 1 side of poblanos. Microwave poblanos in covered bowl until just pliable.
• Gently pry open poblanos, remove seeds, and stuff evenly with bean-cheese mixture.