Cheese and Bean Stuffed Poblanos

Living in California I have plenty of access to Mexican restaurants and some of the best tacos this side of the Mexico border. However, most Taquerias or other Mexican restaurants don’t veer far off the standard menu (tacos, burritos, chile relleno, quesadilla, enchiladas). But I know there is so much more to Mexican cuisine than what can be found on that list. These Stuffed Poblanos are full of flavor and perfect with a side of Lime Rice and a simple salsa. We also made Corn and Poblano Empanadas as a starter, and the recipes complemented each other well. Similar ingredients but different flavor profiles and use of the ingredients.

These recipes are from America’s Test Kitchen: The Best Mexican Recipes, where they also explore other techniques and flavors popular in Mexican food. It is a nice resource if you are exploring the cuisine.

Cheese and Bean Stuffed Poblanos

Makes 8, serves 4-8

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 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon grated lime zest plus 1 tablespoon juice
Salt and pepper
⅛ teaspoon cayenne pepper
2 cups frozen corn
4 ounces pepper Jack cheese, shredded (1 cup)
4 ounces sharp cheddar cheese, shredded (1 cup)
¼ cup minced fresh cilantro
8 poblano chiles

1. Heat oven to 425 degrees F. Line 2 rimmed baking sheets with aluminum foil or Silpat mats.

2. Using a potato masher or sturdy fork, mash half of the beans with water together in a bowl until mostly smooth.

3. 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. Stir in mashed bean mixture and cook, stirring constantly, until nearly all liquid has evaporated, 3 to 5 minutes. Stir in remaining beans and corn and cook until warmed through, about 2 minutes. Off heat, stir in pepper 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. (Or steam in a steamer over boiling water.) 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.

From America’s Test Kitchen: The Best Mexican Recipes