Or homemade chile rellenos. A new grocery store opened in our town and it is amazing. I’ve described it as if Trader Joes and Whole Foods had a baby. The produce is fantastic. When I stopped by opening day, the poblanos were some of the best I’ve seen since leaving Texas. So I roasted them and we had them for dinner.
1 can whole tomatoes in puree; (28 ounces) or if you prefer fresh, 5-7 large Roma tomatoes
1 jalapeno chile; (ribs and seeds removed, for less heat) minced
1 large or 2 small yellow or white onions; chopped
3 tablespoons minced garlic
coarse salt and ground pepper (to taste)
1 can black beans; (19 ounces) rinsed and drained or about 1 pound ground beef (we used 80/20 ground beef because it was also on sale at the new grocery store)
4 ounces shredded pepper Jack cheese
1/4 block of Velveeta Queso Blanco cheese, cubed (we had some left over from making Mag Mud at home)
1 teaspoon ground cumin
4 large poblano chiles; halved lengthwise (stems left intact), ribs and seeds removed
1-2 tablespoons oil (vegetable, olive, whatever you have on hand)
Preheat oven to 425. In a blender or food processor, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt to taste. Pour sauce into a 9-by-13-inch baking dish; set aside. Add a little oil to the skillet and sauté the onions, garlic and cumin. If using ground beef, brown the beef in the same skillet with the garlic and onions, if you want, add some of the salsa. Add half the poblano in the salsa covered baking dish. Dividing evenly, spoon the onions and beef into the poblano half. Sprinkle poblanos with the shredded pepper jack cheese. If room add, the other poblano half with the inside in the salsa (so the skin side is up). (Since there wasn’t room in our dish, I just added them where there was room.)
Bake uncovered for about 20 minutes. Remove from oven. Add the Velveeta cubes and cover with the other poblano half. Note: you’ll want to use a fork or other utensil, the poblano tops will be hot. Return to the 425 degree oven for 20 more minutes or until the salsa is slightly thickened and the poblano half on top is starting to brown. Let cool 10 minutes.
The poblanos that were on top of the salsa roasted up quite nicely adding a sweet char to the pepper. Next time, I’ll roast the entire poblano before adding the filling. Other than that, the only other addition is to smother the entire stuffed poblano in Mag Mud for extra creaminess.