April 30, 2013

Meat Free Week Recipe #2

Black Bean and Sweet Corn Stuffed Poblano Peppers

Melty Deliciousness
With Toasted Panko for Crunch
With Chopped Cilantro

Yields 4 large or 6 small servings

4 Medium/Large Poblano Peppers or 6 Small, roasted and peeled
16 ounces of canned black beans, drained and rinsed
2 ears of sweet corn, grilled with olive oil, salt and pepper and cut from the stalk
2 green onions, chopped
2 cups of monterey jack cheese
1 cup of chopped fresh cilantro
8 tablespoons of whipped cream cheese
2 cups of panko bread crumbs
1 tablespoon of butter

Sour Cream, Hot Sauce and Extra Cilantro for serving

1. Roast and peel poblano peppers. Slit up one side and remove seeds and ribs of peppers. Rinse and pat dry. Set aside.
2. Mix black beans, corn, green onions, monterey jack cheese and 1/2 cup of cilantro.
3. Spread equal amounts of cream cheese inside each pepper
4. Stuff each pepper with the black bean/corn/cheese mixture
5. Bake at 350 degrees for 35 minutes
6. In a pan, melt butter and toast panko until golden
7. Remove from the oven and top with toasted panko. Sprinkle with cilantro and serve with hot sauce and sour cream (or creme fraiche).

This dish was good, but it felt like it was missing something. I served it with quinoa on the side, but I think I may add it to the stuffing mixture in the future. 
Also, instead of serving it with hot sauce, I think I will try to make a spicy red pepper/tomato based sauce and/or a queso fresco...
So many options! 
Try it out and let me know what you think.

Eat Up! 
Cha Cha Cha!

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