Chiles Poblanos Rellenos Vegetarianos con Salsa Verde

Chiles Poblanos Rellenos Vegetarianos con Salsa Verde ingredients

• 4 large poblano peppers
• 1 can (15oz), rinsed and d black beans
• 1 cup, fresh or frozen (th corn kernels
• 1/4 cup, finely diced red onion
• 2 minced garlic cloves
• 1/2 can (10oz), drained fire-roasted diced tomatoes with green chiles
• 1/2 tsp, ground cumin
• 1/2 tsp smoked paprika
• 2 tbsp, fresh, chopped cilantro
• 1 cup, shredded, divided Monterey Jack or Oaxaca cheese
• 1 tbsp, fresh lime juice
• 1 tbsp olive oil
• to taste salt and pepper
• 8 medium, husked and rinse tomatillos
• 1 small, stemmed (seeds re jalapeño
• 1 large garlic clove
• 1/4 medium, roughly chopped white onion
• 1/2 cup chicken or vegetable broth
• 1/4 cup, fresh, chopped cilantro
• 1/2 tsp salt
• as needed Mexican crema or sour cream
• as needed fresh cilantro

How to make Chiles Poblanos Rellenos Vegetarianos con Salsa Verde

1. Roast the poblano peppers: Preheat your oven broiler to high. Place 4 large poblano peppers on a baking sheet. Broil for 5-7 minutes per side, turning with tongs, until the skins are blackened and blistered. Alternatively, roast over an open flame on a gas stove.
2. Once roasted, immediately transfer the hot poblanos to a bowl and cover tightly with plastic wrap or place them in a paper bag and seal. Let them steam for 10-15 minutes; this helps loosen the skins for easier peeling.
3. While the poblanos steam, prepare the Tomatillo Salsa Verde: On another baking sheet, roast 8 husked and rinsed tomatillos, 1 small stemmed jalapeño, and 1 large garlic clove under the broiler for 5-8 minutes, turning once, until slightly softened and lightly charred.
4. Carefully transfer the roasted tomatillos, jalapeño, and garlic to a blender. Add 1/4 cup roughly chopped white onion, 1/2 cup chicken or vegetable broth, 1/4 cup fresh cilantro, and 1/2 tsp salt. Blend until smooth. Pour into a small saucepan and simmer over medium-low heat for 10-15 minutes, stirring occasionally, allowing the flavors to meld and the sauce to slightly thicken.
5. Meanwhile, peel the steamed poblano peppers under cool running water (the skin should slip off easily). Make a slit lengthwise down one side of each pepper, then carefully remove the seeds and veins, keeping the pepper as intact as possible to form a pocket for the filling.
6. Prepare the Black Bean & Corn Filling: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/4 cup finely diced red onion and sauté for 3-4 minutes until softened. Add 2 minced garlic cloves and cook for another minute until fragrant.
7. Stir in 1 can rinsed and drained black beans, 1 cup corn kernels, 1/2 can drained fire-roasted diced tomatoes, 1/2 tsp ground cumin, and 1/2 tsp smoked paprika. Cook for 5-7 minutes, stirring occasionally, until heated through and slightly reduced.
8. Remove the skillet from the heat and stir in 2 tbsp fresh chopped cilantro, 1 tbsp fresh lime juice, and 3/4 cup shredded Monterey Jack or Oaxaca cheese. Season with salt and pepper to taste.
9. Preheat your oven to 375°F (190°C). Lightly grease a baking dish. Carefully stuff each cleaned poblano pepper with a generous amount of the black bean and corn filling. Arrange the stuffed peppers in the prepared baking dish.
10. Spoon a thin layer of the prepared Tomatillo Salsa Verde over each stuffed poblano pepper. Sprinkle the remaining 1/4 cup shredded cheese over the top of the peppers.
11. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the peppers are heated through. If desired, broil for the last 1-2 minutes to achieve a golden-brown top, watching carefully to prevent burning.
12. Serve the stuffed poblano peppers immediately, garnished with a dollop of Mexican crema or sour cream and extra fresh cilantro, if desired. These are delicious on their own or served with a side of rice.

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