Homemade Stuffed Poblanos

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.

Homemade Stuffed Poblanos


  • 1 in can whole tomatoespuree; or if you prefer fresh 5-7 large Roma tomatoes, 28 ounces
  • 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 pound 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
  • 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 ribs and seeds removed, stems left intact
  • 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.
Tried this recipe?Let us know how it was!

My Opinion:
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.

Indian at home: Chicken Vindaloo

Indian at home: Chicken Vindaloo by Dispatches from the Castle
Indian at home.

Sadly, our town is lacking in good Indian cuisine. Which means, this fall J and I have decided to figure out how to make it at home. We’ll tackle naan soon, especially since we discovered how easy the main dishes can be. We tried Chicken Vindaloo from our new favorite site rasamalaysia.com. The directions were easy to follow, easier than finding all the ingredients! With a few modifications, we had a meal that rivaled any local Indian restaurant.

1 whole chicken, cut up into 8 pieces and skin removed (We used about 2 pounds boneless, skinless chicken breasts because that’s what we had on hand)
1 onion, chopped (we used a large yellow onion)
1 tablespoon tomato paste
1/4 tsp each Salt and pepper
3 tablespoons oil (we used olive)

Spice Blend:
1/2 cup vinegar (white)
4-5 dried red Chile peppers (we used dried, whole red chilis)
4 cloves (we used ground)
8 garlic cloves, skin removed (we used minced about 2 tablespoons)
1 2-inch piece fresh ginger, peeled
1 teaspoon paprika powder
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon dry mustard
1 teaspoon sugar

Add vinegar and soak all the ingredients needed for the spice blend for 15-20 minutes. Then blend these into a fine paste using a blender. (we used the food processor and with the added vinegar, this turned very runny. Next time, we’ll remove the spices from the vinegar and then re-add it at the end). Add the spice mixture paste to the chicken and toss well to evenly coat all the chicken pieces. Let the chicken marinate for 4 to 6 hours. In a large wok heat the oil on medium heat. Add the marinated chicken and cook for 4 to 5 minutes. Stirring often. Add the chopped onions, tomato paste, salt and pepper to the chicken. Give everything a good stir. Finally add 1/2 cup of water (we omitted this step since it was already pretty runny), cover the lid of the skillet and lower the heat to low. Let the chicken simmer on low for 15 to 20 minutes or till well done and the oil start to ooze from the curry. If you prefer little thinner gravy add water as need and let it simmer for another 4 to 5 minutes before serving. Like the original author, we prefer the gravy to be thick and sticking to the meat pieces. Serve immediately over basmati rice.

My Opinion:
The sauce was a little runny for our tastes and it wasn’t quite as spicy as we like our vindaloo. Next time, we’ll use the spice blend as a run without the vinegar and add it at the end.