Homemade Stuffed Poblanos
can whole tomatoespuree; or if you prefer fresh
5-7 large Roma tomatoes, 28 ounces
jalapeno chile; (ribs and seeds removed
for less heat) minced
large or 2 small yellow or white onions; chopped
coarse salt and ground pepper
can black beans; rinsed and drained or about 1ground beef
19 ounces, we used 80/20 ground beef because it was also on sale at the new grocery store
shredded pepper Jack cheese
block of Velveeta Queso Blanco cheese
cubed (we had some left over from making Mag Mud at home)
large poblano chiles; halved lengthwise
ribs and seeds removed, stems left intact
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.
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