Author Notes
Poblanos filled with a cheesy date-black bean-corn mixture, topped with more cheese and baked until melty. They are kickin' good and filled with date deliciousness! —Ronna F
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Ingredients
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6
Poblano peppers
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2 teaspoons
olive oil
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1/2 cup
chopped red onion
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8 ounces
pitted dates, diced
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4
cloves garlic, minced
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1 cup
frozen corn niblets, thawed
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1
(15-ounce) can black beans, drained and rinsed
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2 teaspoons
ground cumin
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1 teaspoon
dried oregano
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1 1/2 teaspoons
chili powder
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1 teaspoon
salt
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1/2 teaspoon
ground black pepper
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1 1/2 cups
shredded Mexican cheese
Directions
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Preheat oven to 350 degrees.
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Bring 2 quarts of water to a boil in a 3 quart saucepan. Place peppers in boiling water and boil for 10 minutes. Remove from water and set aside.
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Heat olive oil in a 10-inch skillet over medium heat. Saute onions for 5 minutes. Add diced dates, garlic, corn, beans, ground cumin, dried oregano, chili powder, salt and pepper. Cook and stir for 5 minutes. Remove from heat.
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Reserve 6 tablespoons cheese for topping. Add remaining cheese to the vegetable mixture. Stir to mix well.
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Make a slit along the side of each pepper lengthwise, making sure not to cut the peppers in half. Scoop out the seeds and veins with a small spoon. Spoon one sixth of the mixture into each pepper. Place peppers in a 13 x 9-inch baking pan. Top each with 1 tablespoon of the reserved cheese. Bake for 15 minutes or until the filling is heated through and the cheese is melted. Serve immediately.
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