RECIPE: Mexican Stuffed Poblanos
So look. I’m having a week. I knew it was going to be bad starting today. I really should have pre-written my post yesterday and used the handy schedule ahead function for this here blog. But instead I went to a hockey playoff game. Which is not something I normally do, but we were invited, and I saw it as an opportunity to experience the culinary wonders of a sporting event. They included (bad) nachos, (boring) hot dogs, (delicious) peanuts and chocolate covered fruit (which is basically healthy, yes?). That and it turns out hockey is kind of fun. I love anything that includes a crowd of 17,000 people shouting “(insert name here), YOU SUCK!” at the same time. Also, there’s lots of high-maintenance girls suffering in tiny outfits and high-heels in the cold in, oh I don’t know, the hopes of catching the eye of a hockey guy? I don’t know…
Anywho, all that to say I’m sorry. I have this really yummy recipe to share with you, but I’m just now getting it up today. But it’s worth it! Mexican stuffed poblanos from Cooking Light (see a theme on Mondays lately?). First you have to roast/skin/seed the poblanos. I’m pretty sure JT told us at one point how to roast peppers, but I can’t find it. Here’s a good tutorial.
I picked this recipe for two reasons: 1. It’s pretty and 2. It uses an ingredient I’ve never used before. Bulgur. I gather it’s a grain like rice. It certainly tasted like it.
I was a tad worried about this one because the stuffing is so heavy. Rice and beans with some green chills and onion to offset them. But that wasn’t going to be enough to make this pleasant to eat.
These peppers are stuffed and baked with a little cheese on top, but the key to this recipe is the pico de gallo that goes on top of it. The result was a perfectly balanced, lovely flavor and a completely filling meal. Cooking Light does it again!
Success once again. The boy liked it a lot and was surprised to be full after just one.
Now if you’ll excuse me, I have some sleep to get to catch up from my too-fun weekend and prepare myself to be pummeled at work again tomorrow.
|Mexican Stuffed Poblanos|
- 4 poblano chiles
- 1/2 cup organic vegetable broth
- 1/2 cup uncooked bulgur
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 (15-ounce) can no-salt-added pinto beans, drained
- 1 (4-ounce) can chopped green chiles, undrained
- 2 teaspoons cumin
- Cooking spray
- 3/4 cup shredded Monterey Jack cheese
- 2 cups chopped seeded tomato (about 2)
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- 1 jalapeño pepper, seeded and finely chopped
- Preheat broiler.
- Place poblanos on a foil-lined baking sheet. Broil 5 minutes on each side or until blackened and charred. Place poblanos in a large bowl covered tightly with plastic wrap. Let stand 15 minutes; peel off skin. Cut a slit lengthwise in each poblano; discard seeds, keeping chiles intact. Set aside.
- Reduce the oven temperature to 400°.
- Bring vegetable broth to a boil in a medium saucepan; gradually stir in bulgur. Remove from heat; cover and let stand for 30 minutes.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic to pan; sauté for 5 minutes or until the onion is lightly browned. Add beans, green chiles, and cumin. Bring to a boil, reduce heat, and simmer for 10 minutes or until thickened, stirring occasionally. Remove from heat; let stand 10 minutes. Stir in cooked bulgur.
- Divide bean mixture evenly among poblanos. Press poblanos gently to close. Place poblanos, seam-side up, on a foil-lined baking sheet coated with cooking spray. Top each poblano with 3 tablespoons cheese. Bake the poblanos at 400° for 15 minutes or until lightly browned.
- Combine tomato and remaining ingredients in a medium bowl. Serve with poblanos.