Three Cheese Stuffed Poblano With Black Bean Sauce And Mango Pico De Gallo Recipes

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3 CHEESE POBLANOS/BLACK BEAN SAUCE/MANGO PICO DE GALLO



3 Cheese Poblanos/Black Bean Sauce/Mango Pico De Gallo image

Flavors of Mexico! Mexican culture is a colorful, mosaic of music, art, dance, food & belief.Classic Mexican cuisine draws from a rich medley of influences.Here's hoping you will enjoy this recipe.

Provided by Manami

Categories     Lemon

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

1 onion, chopped
2 garlic cloves, chopped
1 1/2 cups black beans, drained (canned)
1 teaspoon chipotle paste
1 cup heavy cream
2 mangoes
1 red onion
1 tomatoes
1 bunch fresh cilantro
1 lemon, juice of
5 tablespoons olive oil
1 teaspoon salt
1 teaspoon fresh ground black pepper
4 poblano chiles
1 cup cuajada cheese (Mexican goat cheese)
1 cup monterey jack cheese
1 cup cheddar cheese

Steps:

  • BLACK BEAN SAUCE:.
  • Saute onion with garlic.
  • Add black beans, chipotle and heavy cream to the sauteed onions & garlic.
  • Blend until smooth; set aside.
  • MANGO PICO DE GALLO:.
  • Cut mangoes and the rest of the ingredients into small cubes.
  • Dress with lemon juice, olive oil, salt & pepper.
  • Set aside.
  • STUFFED POBLANOS:.
  • Roast and peel the poblanos.
  • Shred cheeses and stuff poblanos.
  • Warm up in the oven, at 250ºF, until cheeses start to melt.
  • Serve with black bean sauce and mango pico de gallo.

Nutrition Facts : Calories 781, Fat 57.7, SaturatedFat 27.6, Cholesterol 136.3, Sodium 944.3, Carbohydrate 48.2, Fiber 9.7, Sugar 21.5, Protein 23.4

BLACK BEAN PICO DE GALLO



Black Bean Pico De Gallo image

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 0

Steps:

  • Combine 1 can black beans (drained), 2 diced plum tomatoes, 1/2 chopped small red onion and 1/4 cup chopped cilantro in a bowl. Add the juice of 1 lime, 2 tablespoons olive oil, 1 tablespoon chopped chipotle in adobo sauce and 1 teaspoon honey and stir. Season with salt.

STUFFED POBLANOS WITH BLACK BEANS AND CHEESE



Stuffed Poblanos With Black Beans and Cheese image

Serve warm off the grill-all you need to pair them with is a cold beer. From Chow. I, also, noticed that Ptitchef (a cooking blogger) prepared this and added about 1 cup of cooked chorizo, so I added that ingredient as optional. She, too, placed the peppers over a very simple 'red sauce'. I added that optional recipe to the instructions. The combination of the stuffed peppers and sauce is simply divine. See "note" below for a "how to" microwave basmati rice. (Note: These can be baked and finished off under the broiler.)

Provided by gailanng

Categories     One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 cup uncooked basmati rice (see note for microwave instructions & should be firm to soak up juices from the peppers)
1 1/2 cups water
3 3/4 teaspoons kosher salt, divided (I prefer to salt the inside pepper and use less salt overall)
6 medium poblano peppers
1 cup cooked black beans
1 teaspoon toasted cumin seed
3/4 cup sour cream
3/4 cup crumbled Cotija cheese (about 4 ounces)
1/2 cup chopped cilantro (about 1/2 bunch)
1 cup chopped fresh tomato (about 2 small tomatoes)
2/3 cup chopped green onion (about 1/2 bunch)
1/2 teaspoon fresh ground black pepper
1 cup cooked and crumbled chorizo sausage (optional)

Steps:

  • Place rice in a colander or a fine mesh strainer and rinse under cold running water until the water runs clear. Combine rice, water, and 3/4 teaspoon of the salt in a medium saucepan and bring to a boil over high heat. Cover the pan and reduce heat to low; cook until water has been completely absorbed, about 10 minutes (rice will be slightly undercooked). Remove the lid and set the pan aside to let rice cool.
  • To prepare peppers for stuffing, use a paring knife to cut a wide circle around each stem (like when carving a jack-o'-lantern), so you end up with a cap that can be replaced once you've stuffed the peppers. Be careful not to puncture or rip the peppers. Clean any seeds and membranes from the cap and from the interior of each pepper; set aside.
  • Place beans in a large mixing bowl. Using a potato masher or the back of a fork, lightly mash them (some whole beans will remain). Stir cumin, sour cream, Cotija, cilantro, tomatoes, green onions, pepper, chorizo (if using) and remaining salt into mashed beans and mix until evenly combined. Gently mix in cooled rice. Taste mixture and, if necessary, season with salt and freshly ground black pepper. (Note that the filling should be quite salty to compensate for there being no salt on the peppers.).
  • Divide rice mixture into 6 equal portions. Stuff each pepper with the filling and replace each cap, pressing caps into the stuffing so the peppers remain closed while on the grill; set aside until ready to cook. (If you're stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them. Let peppers sit at room temperature at least 30 minutes before grilling so that they cook faster and more evenly.).
  • Heat a charcoal or gas grill to medium heat (about 350°). Once the grill is heated, place stuffed peppers on their sides and close the lid. Roll each pepper a quarter turn every 7 minutes or so to cook all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes. If serving as a side dish, slice peppers in half lengthwise and place over prepared "red sauce", if desired.
  • Optional Red Sauce: In a small sauce pan add 1 chopped tomato, 1 tablespoon of cilantro, 3 pinches kosher salt, 1 pinch black pepper, 1 T white wine vinegar, 1/4 cup water and 1/2 teaspoon sugar. Bring to a boil for about 4 to 5 minutes. Next seed and chop 1 medium red bell pepper. Lastly, add the heated tomato mixture and the raw red pepper to a blender and pureed until smooth. Salt and pepper to taste. Pour on the bottom of the plate and place stuffed poblano on top.
  • Note: How to microwave basmatic rice: Place 1 cup rice and 2 cups water in a microwave safe round 2 quart bowl with lid. Cook covered on high for 5 minutes. Reduce power setting to 50% and cook an additional 15 minutes. Let sit a few minutes, then remove lid and fluff with fork.

Nutrition Facts : Calories 491.7, Fat 19.9, SaturatedFat 10.2, Cholesterol 48.4, Sodium 1973.6, Carbohydrate 64.9, Fiber 12, Sugar 4.7, Protein 17.6

POBLANO CHILIES WITH BLACK BEANS AND CHEESE



Poblano Chilies with Black Beans and Cheese image

Categories     Bean     Cheese     Onion     Pepper     Appetizer     Bake     Broil     Low Fat     Vegetarian     Chill     Healthy     Bon Appétit     Sugar Conscious

Yield Serves 8

Number Of Ingredients 8

8 large poblano chilies
1 tablespoon olive oil
3 cups thinly sliced onions
two 15-to-16 ounce cans black beans, rinsed, drained
1/4 teaspoon cayenne pepper
1 cup grated reduced-fat Monterey Jack cheese (about 4 ounces)
Tomato salsa
1/2 cup fat-free sour cream

Steps:

  • Preheat broiler. Arrange chilies on baking sheet. Broil until charred on all sides, turning occasionally, about 20 minutes. Enclose in paper bag; let stand 10 minutes. Peel chilies. Cut 1 lengthwise slit in each chili; carefully remove seeds.
  • Meanwhile, heat oil in large nonstick skillet over medium-low heat. Add onions; sauté until golden, about 20 minutes. Season with salt and pepper. Spread onions evenly in 13x9x2-inch glass baking dish.
  • Preheat oven to 350°F. Mash half of beans with cayenne in medium bowl. Mix in remaining beans. Spoon mixture into chilies. Arrange chilies seam side down atop onions. Sprinkle cheese over. Cover with foil. (Can be made 4 hours ahead. Chill.)
  • Bake chilies 15 minutes. Uncover; bake until cheese melts, about 5 minutes longer. Serve each with salsa and 1 tablespoon sour cream.

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