Poblano peppers

smokinsop

Lost a recipe. Poblano peppers cut lengthwise and filled with black beans,onion and ??. Any help?

egret

smokinsop,[p]Chili Rellenos[p]· 6 large poblano peppers or green bell peppers
· 2 cans (16 ounces each) low-sodium pinto beans or black beans
· 3 tablespoons extra-virgin olive oil, plus 1 tablespoon for drizzling
· 1 medium onion, finely chopped
· 2 cloves garlic, finely chopped
· 2 jalapeño peppers, seeded and finely chopped
· 1/2 red bell pepper, finely chopped
· 1/4 cup fresh cilantro, chopped
· 1 teaspoon ground cumin
· 1 to 3 teaspoons of your favorite hot sauce, or more to taste
· 3 cups (about 12 ounces) pepper Jack, Monterey Jack, or white Cheddar cheese, coarsely grated
· Coarse salt (kosher or sea) and freshly ground black pepper [p]1. If using poblano peppers, cut them in half lengthwise, and scrape out the seeds. If using bell peppers, cut off the tops about 1/2 inch below the stems. Scrape out the veins and seeds, taking care not to puncture the bottoms.
2. Drain the beans, place them in a colander, rinse under cold running water, then drain again.
3. Heat 2 tablespoons of the olive oil in a nonstick skillet over medium heat. Add the onion, garlic, jalapeños, red bell pepper, cilantro, and cumin and cook until golden brown, about 4 minutes. Stir in the beans, hot sauce, and 2 cups of the cheese. Taste for seasoning, adding salt, pepper, and/or more hot sauce as necessary. Spoon the bean mixture into the hollowed-out peppers. Sprinkle the remaining cheese on top, dividing it evenly among the peppers. Drizzle the remaining 1 tablespoon of olive oil over the cheese.
4. Set up the grill for indirect grilling and preheat to medium.
5. Place the peppers in the egg and close the lid. Cook the peppers until they are tender and the cheese is browned and bubbling, 30 to 40 minutes. Use a spatula to transfer the peppers to a platter or plates and serve at once.

thirdeye

smokinsop,[p]Here is the one posted by JM3 and second one recently posted by SyraQ that has a polenta filling. I have done both and they are great.[p]~thirdeye~[p]Poblano Relleno
Steve Raichlen by way of JM3 and fishlessman [p]• 6 large poblano peppers or green bell peppers
• 2 cans (16 ounces each) low-sodium pinto beans or black beans
• 3 tablespoons extra-virgin olive oil, plus 1 tablespoon for drizzling
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 jalapeño peppers, seeded and finely chopped (for a hotter filling, leave the seeds in)
• 1/2 red bell pepper, finely chopped
• 1/4 fresh cilantro, chopped
• 1/4 cup hulled pumpkin seeds (optional; see Note)
• 1 teaspoon ground cumin
• 1 to 3 teaspoons of your favorite hot sauce, or more to taste
• 3 cups (about 12 ounces) pepper Jack, Monterey Jack, or white Cheddar cheese, coarsely grated
• Coarse salt (kosher or sea) and freshly ground black pepper
• 1 cup wood chips or chunks (preferably mesquite), soaked for 1 hour in water to cover, then drained

1 If using poblano peppers, cut them in half lengthwise, and scrape out the seeds. If using bell peppers, cut off the tops about 1/2 inch below the stems. Scrape out the veins and seeds, taking care not to puncture the bottoms.
2 Drain the beans, place them in a colander, rinse under cold running water, then drain again.
3 Heat 2 tablespoons of the olive oil in a nonstick skillet over medium heat. Add the onion, garlic, jalapeños, red bell pepper, cilantro, pumpkin seeds, if using, and cumin and cook until golden brown, about 4 minutes. Stir in the beans, hot sauce, and 2 cups of the cheese. Taste for seasoning, adding salt, pepper, and/or more hot sauce as necessary. Spoon the bean mixture into the hollowed-out peppers. Sprinkle the remaining cheese on top, dividing it evenly among the peppers. Drizzle the remaining 1 tablespoon of olive oil over the cheese.
4 Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce heat to medium. If using a charcoal grill, preheat it to medium, then toss all of the wood chips or chunks on the coals.
5 When ready to cook, place the peppers in the center of the hot grate, away from the heat. Cover the grill and cook the peppers until they are tender and the cheese is browned and bubbling, 30 to 40 minutes. Use a spatula to transfer the peppers to a platter or plates and serve at once.


Servings: 6

NOTE: Hulled pumpkin seeds (pepitas) are available at natural food stores and Hispanic markets.
[p][p]SyraQ on July 03, 2007 at 10:08:33:
In Reply to: Re: let's hear it for woosday! posted by Wise One on July 03, 2007 at 09:57:29:

Wise One,
Here's the recipe which I tweaked a little. I used fresh corn and half and half. The polenta tasted sooo good. Some of the poblanos were a little hotter than others.
Polenta-Stuffed Poblanos
Serves 2
• 2 large Poblanos chiles
• 3/4 tablespoon unsalted butter
• 1/4 cup minced yellow onions
• 3/4 tablespoon minced fresh garlic
• 1/2 cup fine cornmeal
• 1.75 cups chicken broth
• 1/4 cup heavy cream
• 1/ 3 cup canned, drained corn kernels
• 1 tablespoon roughly chopped fresh basil
• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon salt • 1/2 cup freshly grated Parmesan cheese
• 1/4 cup shredded Gruyere cheese
Wash and dry Poblanos. Cut tops off and remove seeds, stem and ribs. Slice each chile in 1/2 from stem end to blossom end. Arrange in a shallow, buttered baking dish. Listen up: At this point make sure you have all of your ingredients prepped and ready to go, the polenta requires a lot of stirring so you won’t have time to do your prepping as you go! Oh yeah and preheat your oven to 375 degrees F. Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until the onion softens, 3 to 4 minutes. Add the cornmeal and stir to mix. Slowly pour in the chicken broth, stirring to combine. Add the cream, corn, basil, cilantro, salt, and 1?2 of the Parmesan cheese. Cook, stirring constantly, until the polenta becomes thick, about 10 minutes. Remove from heat. Fill the Poblanos with the polenta. Sprinkle with the remaining Parmesan and the Gruyere. Bake for 20 to 25 minutes, until golden and bubbling. Serve hot. (The peppers can be stuffed and baked the preceding day. To serve, bring to room temperature and reheat at 350 degrees F, for about 12 minutes).
I baked mine on the egg.<i/>

smokinsop

egret,
Thanks to both of you. Will print and file