Chili Bean Stuffed Poblano Recipes

CHILI BEAN STUFFED POBLANO

Steps:

• 1. You can use leftover beans that you have cooked, as well as leftover chili. You can also use canned beans, drained, mixed with canned chili. This can be as easy or time consuming as you desire.
• 2. Make a V shaped cut into the poblano and remove seeds. Place in a 400° oven for 30 min.
• 3. In a mixing bowl, combine beans and chili to the desired ratio you like. You can also added diced onion and any other diced pepper that you like, I used fresno peppers. Add 1 c grated cheese as well if desired.
• 4. Stuff gently into poblano.
• 5. Top with grated cheese and bake 400° another 20min or until pepper is nice a soft. Top with cilantro, salsa, sour cream or any of your favorite toppings.
• 6. https://www.justapinch.com/recipes/side/other-side-dish/pinto-beans-2.html?p=1 https://www.justapinch.com/recipes/soup/chili/my-texas-chili.html?p=1

STUFFED CHILI POBLANO

Steps:

• Heat Oven to 375f (190c) Char the poblano chilies place in covered dish and set aside. (this loosens the skin of the pepper making it easy to remove.).
• In a two quart pot bring two cups of water (or broth of your choice) to a boil. Add 1 cup white rice. Bring back to boil stirring once or twice. Reduce to low simmer cover and leave it for 20 minutes.
• In a Large skillet pour in olive oil and saute onion until just translucent.
• Add ground beef to the large skillet brown and drain.
• Add diced tomatoes, cumin, chili powder, garlic, celery and chopped peppers allow to simmer.
• When rice is cooked add to simmering beef and tomatoes. Stir and reduce heat.
• Remove Poblanos remove skin and seeds.
• Place poblanos In a baking dish Use a spoon to stuff beef rice stuffing into peppers.
• Place shredded cheese on top (optional).
• Bake 20 to 25 minutes.

CHILI-STUFFED POBLANO PEPPERS

Steps:

• Preheat broiler. Bring 2 quarts water to a boil in 3-quart saucepan. Meanwhile, cook ground beef in large nonstick skillet over medium-high heat 5 to 6 minutes or until no longer pink.
• Meanwhile, cut peppers in half lengthwise; remove stems and seeds. Add 4 pepper halves to boiling water; cook 3 minutes or until bright green and slightly softened. Remove and drain upside down on plate. Repeat with remaining 4 halves. Set aside.
• Add beans, tomatoes and Mexican seasoning to ground beef. Cook and stir over medium heat 5 minutes or until mixture thickens slightly.
• Arrange peppers, cut side up, in 13X9-inch baking dish. Divide chili mixture evenly among peppers; top with cheese. Broil 6 inches from heat 1 minute or until cheese is melted. Serve immediately.

CHILI-STUFFED POBLANO PEPPERS

Steps:

• Preheat broiler. In a large skillet over medium heat, cook turkey, crumbling meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions., Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes., With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.

CRISPY POBLANO CHILES STUFFED WITH BLACK BEAN, PORK, CHEESE YELLOW RICE, AND "BANDERA (MEXICAN FLAG)" SAUCE

Steps:

• Preheat a fryer to 375 degrees F.
• In a small saute pan coated lightly with oil, saute the black beans and garlic until soft, add the jalapenos, serranos, and saute 2 minutes, add the pork and cook about 8 to 10 minutes on low heat or until cooked through. Set aside and let cool.
• Add the chopped cilantro and cheese. Stuff each chile full. Dip each one in the tempura batter and fry until golden brown, about 4 to 5 minutes. Season lightly with salt and pepper.
• Plating: On a large plate, ladle each half with the red and green sauces, yin-yang-like, if possible. Place a small mound of rice in the middle of the plate. Top with a poblano chile, drizzle with cilantro crema, and garnish with a cilantro sprig.
• In a large bowl, mix the cornmeal, and rice, and whisk in the soda until a pancake batter consistency is achieved.
• Transfer all ingredients to a blender and puree until smooth. Season with salt and pepper.
• In a saucepan, coated lightly with oil, add the onions and garlic and sweat until soft. Add the jalapenos, bell pepper, cinnamon, season, and stock. Reduce by 50 percent then transfer to a blender. Puree until smooth and check for seasoning.
• Mix all ingredients together and refrigerate until needed.

CHILI WITH BLACK BEANS AND POBLANO PEPPERS

Steps:

• Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic. Core and seed poblano, then cut into ½-inch squares. Drain and rinse beans.
• Heat a drizzle of oil in a large pan over medium-high heat. Add turkey, breaking it up into pieces. Cook, tossing occasionally, until browned at the edges and no longer pink, 5-6 minutes. Season with salt and pepper. Remove from pan with a slotted spoon and set aside.
• Remove pan from heat and carefully pour out and discard any excess grease left by turkey. Return to medium-high heat and add scallion whites, poblano, and garlic. Cook, tossing, until lightly browned and softened, 5-6 minutes.
• Add chili powder to pan and toss to coat veggies. Cook until fragrant, about 30 seconds. Season with salt and pepper.
• Add stock concentrate, beans, tomatoes, beef, and 1 cup water to pan and stir to combine. Bring to a boil, then lower heat and let simmer until thick and stew-like, about 10 minutes. Let it simmer longer for a stronger flavor. Season with salt and pepper.
• Divide chili between bowls. Sprinkle with cheddar and scallion greens. Dollop with sour cream and serve.