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. Ingredients: 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)
