This recipe is from my dad and stepmom, vis a vis Martha Stewart. I've made almost no changes- except to perhaps shake slightly more cumin on top, and leave some seeds in to kick up the spice. I've also paired it with a nice salad. Oh yes, and heed the warning below!!
Ingredients:
1 can(s) (28-ounce) whole tomatoes in puree
1 jalapeño chile, seeds in for heat, seeds out for a little less
2 small onions, chopped
3 clove(s) garlic, 2 whole, 1 minced
Coarse salt
Ground pepper
1 can(s) (19-ounce) black beans, rinsed and drained
1/2 cup(s) yellow cornmeal
1 cup(s) shredded pepper Jack cheese
A really good shake of ground cumin
Handful of Cilantro leaves, garnish
sour cream, garnish, optional
4 large poblano chiles, halved lengthwise, stems left intact (for pretty, if you want), ribs and seeds removed
**** DO NOT TOUCH PEPPERS WITH YOUR HANDS --- YOU WILL DIE***** NO, REALLY. Put on gloves, or use sandwich bags- try not to touch the seeds. No amount of scrubbing will get the burn off your fingers- and then you will touch your eye, or nose, or mouth... and no bueno. You have been warned!
Directions
Preheat oven to 425 degrees.
In a blender, combine tomatoes in puree, jalapeño, half the onions, and 2 whole garlic cloves; puree. Season with salt.
Pour 3/4 of the sauce into a 9-by-13-inch baking dish; set aside.
In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish.
Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
Bake until poblanos are tender, about 45 minutes.
Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.
Garnish as desired and serve with yellow rice and avocado or mixed green salad with a cilantro-lime vinaigrette!!
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