Walter Knoll Florist

Walter Knoll Florist

Posted by wkf on August 24, 2008 Food garden harvest Mexican Food RECIPE

Casserole of Stuffed Poblano Peppers

Harvest

Harvest

If, like me, you have an abundance of Poblano peppers right now, this is a great way to use them up!

Small Poblanos

Small Poblanos

Large Poblano

Large Poblano

We love this recipe around my house. My peppers are small – only 3 inches long – so instead of 4 large poblanos I’ll be using 8 or 10 of my small ones – enough to fill my largest casserole dish.

Some good gravy here!

Some good gravy here!

And in case you are not familiar with poblano chiles, they are not spicy – if you have an aversion to hot stuff, just leave out the jalapeno! I also decided to add some filling into boneless, skinless chicken thighs – good stuff! Made for some great gravy!

Just need to remove the crowns of seeds

Just need to remove the crowns of seeds

Stuffed Poblanos Casserole
The cornmeal takes on the texture of tamale during baking.
Serves 6

1 can (28 ounces) whole tomatoes (in puree if you can find it!)
1 jalapeno chile (ribs and seeds removed, for less heat), minced
2 small onions, chopped
3 garlic cloves (2 whole, 1 minced)
Coarse salt and ground pepper
1 can pinto beans, rinsed and drained
1/2 cup yellow cornmeal
1 bunch chopped cilantro (divided into ½ bunches)
1+ cup shredded pepper Jack cheese
1 teaspoon ground cumin (optional – I HATE CUMIN & LEFT THIS OUT)
1 handful frozen corn kernels
4 large poblano chiles, halved lengthwise (stems left intact), ribs/seeds removed

Preheat oven to 425. Spray a 9-by-13 pan with cooking spray. In a blender, combine tomatoes in puree, jalapeno, half the onions, ½ bunch cilantro and 2 whole garlic cloves; puree. Season with salt. Pour sauce into prepared dish and set aside.

Gravy Beginnings

Gravy Beginnings

After blending

After blending

In a medium bowl, combine beans, cornmeal, ½ bunch cilantro, ½ cup cheese, remaining onions, minced garlic, optional cumin (yuck), corn kernels, and 3/4 cup water; season with salt and pepper.

Enough for 8 thighs and 8 poblano halves

Enough for 8 thighs and 8 poblano halves

Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil (don’t let the foil rest on the cheese or it will stick to it).

Ready for the oven!

Ready for the oven!

Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.

Serve with rice and plainly dressed fresh salad.

Garnish is Mexican Oregano blossoms from my garden

Garnish is Mexican Oregano blossoms from my garden

Ever heard of Hatch Peppers? My friend Nancy in Tempe brought me a few bags of frozen roasted Hatch Farm peppers – that’s how I came to love Poblanos and had to try my hand at growing them this year.


Stuffed Poblanos

Comments

Janet
Janet August 24, 2008 at 7:19pm

Yummy Di!

What time is din din?

Rob
Rob August 25, 2008 at 6:20am

Sure looks good! Who's gonna clean that casserole pan? Make
sure they soak it first if ya ran out of elbow grease. :)

Babs
Babs August 25, 2008 at 1:11pm

This recipe looks great. I like Anaheim Chiles a lot and they would be good for this, too. They are the ones typically used for rellenos and are not hot, but have a little bit of a zing. Sure enjoy your blog!

Kathy
Kathy August 25, 2008 at 1:23pm

Can I eat with you when I go to see Ed at School!? Dang Di Di! I'll buy if you'll cook!

Lori Johnson
Lori Johnson August 26, 2008 at 5:26pm

Thanks for the recipe! I had stuffed poblano peppers in Puerto Vallarta, so I grew some in abundance! Sp this is the [erfect recipe for my family!

P.S. The pictures were extremely helpful!

Pammie
Pammie September 28, 2008 at 11:57am

Mmmm... I have a variation on the Pablano Casserole that I make when the peppers are available. I'll have to try this one! We love Pablanos! Thanks! :)

Bea
Bea March 16, 2011 at 9:02pm

So how did you finish the chicken thighs?

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