Mexican Stuffed Poblanos

Name: Mexican Stuffed Poblanos
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mexican
Ingredients: 118 milliliters uncooked bulgur; 113 grams chopped green chiles, undrained; 2 teaspoons cumin; 59 milliliters chopped fresh cilantro; 3 garlic cloves, minced; 0 teaspoons ground red pepper; 1 jalapeño pepper, seeded and finely chopped; 0 teaspoons kosher salt; 2 Tbsps fresh lime juice; 177 milliliters shredded Monterey Jack cheese; 1 Tbsp olive oil; 237 milliliters chopped onion; 425 grams no-salt-added pinto beans, drained; 4 poblano chiles; 118 milliliters finely chopped red onion; 473 milliliters chopped seeded tomato (about 2); 118 milliliters organic vegetable broth

Mexican Stuffed Poblanos might be just the Mexican recipe you are searching for. For $2.51 per serving, you get It is a good option if you're following a vegetarian diet. If you have vegetable broth, lime juice, cumin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

Preheat broiler.

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Broiler

Place poblanos on a foil-lined baking sheet. Broil 5 minutes on each side or until blackened and charred.

Ingredients you will need

Poblano Pepper

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Baking Sheet

Aluminum Foil

Place poblanos in a paper bag; fold to close tightly.

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Poblano Pepper

Let stand 15 minutes; peel.

Cut a slit lengthwise in each poblano; discard seeds, keeping chiles intact. Set aside.

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Poblano Pepper

Chili Pepper

Seeds

Reduce the oven temperature to 40

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Oven

Bring vegetable broth to a boil in a medium saucepan; gradually stir in bulgur.

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Vegetable Broth

Bulgur

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Sauce Pan

Remove from heat; cover and let stand for 30 minutes.

Heat a large nonstick skillet over medium-high heat.

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Frying Pan

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add onion and garlic to pan; saut for 5 minutes or until the onion is lightly browned.

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Garlic

Onion

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Frying Pan

Add beans, green chiles, and cumin. Bring to a boil, reduce heat, and simmer for 10 minutes or until thickened, stirring occasionally.

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Green Chili Pepper

Beans

Cumin

Remove from heat; let stand 10 minutes. Stir in cooked bulgur.

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Cooked Bulgur

Divide bean mixture evenly among poblanos. Press poblanos gently to close.

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Poblano Pepper

Place poblanos, seam-side up, on a foil-lined baking sheet coated with cooking spray. Top each poblano with 3 tablespoons cheese.

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Cooking Spray

Poblano Pepper

Cheese

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Baking Sheet

Aluminum Foil

Bake the poblanos at 400 for 15 minutes or until lightly browned.

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Poblano Pepper

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Oven

Combine tomato and remaining ingredients in a medium bowl.

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Tomato

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Bowl

Serve with poblanos.

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Poblano Pepper

Equipment

Ingredients

Servings:

118milliliters

uncooked bulgur 113grams

chopped green chiles, undrained 2teaspoons

cumin 59milliliters

chopped fresh cilantro 3

garlic cloves, minced 0teaspoons

ground red pepper 1

jalapeño pepper, seeded and finely chopped 0teaspoons

kosher salt 2Tbsps

fresh lime juice 177milliliters

shredded Monterey Jack cheese 1Tbsp

olive oil 237milliliters

chopped onion 425grams

no-salt-added pinto beans, drained 4

poblano chiles 118milliliters

finely chopped red onion 473milliliters

chopped seeded tomato (about 2)118milliliters

organic vegetable broth

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Concha y Toro Marques de Casa Concha Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 26 dollars per bottle.