Stuffed And Baked Poblano Chiles
Total Time: 45 mins
Preparation Time: 20 mins
Cook Time: 25 mins
Ingredients
- 8 large poblano chiles, roasted and peeled
- 1 (16 ounce) bag frozen seasoned corn and black beans, thawed
- 6 ounces monterey jack cheese, shredded
- 1/3 cup salsa, of your choice
- 1 cup soft breadcrumbs (use dense, chewy bread for the best crumbs)
- 1/4 cup cornmeal
- 1/2 teaspoon garlic salt
- 2 tablespoons butter, melted
Recipe
- 1 preheat oven to 450 degrees.
- 2 remove stems and seeds carefully from roasted chiles. try to keep the chiles as intact as possible.
- 3 in a medium bowl, combine corn and beans, shredded cheese and salsa. stir to mix thoroughly. fill each hollowed out pepper with stuffing and place in a shallow baking dish.
- 4 in a small bowl, combine bread crumbs, cornmeal and garlic salt. pour in melted butter and mix thoroughly with a fork until it is uniformly moistened. sprinkle crumb mixture over chiles.
- 5 bake for 20-25 minutes or until crumb topping is golden brown.
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