Thursday, August 4, 2011

stuffed poblanos

truth or dare?
truth. always truth.
did you just go to the gym?
no. i'm just running errands here in these work out clothes so i didn't have to think about dressing myself.
i woke up, my hair looks dumb, my eyes are still puffy from the jalapeno juice i somehow managed to rub into them after washing my hands ten times, and now i really really just don't feel like dedicating my brains to clothing choices. gym clothes. i win.

holy jalapenos. they are rude to the max. no matter how hard i try, my fingers will burn. then a part of my nostril. then probably my eyeball. this has seemed to set off some evil kind of chain reaction. now both my eyeballs are watery and lame, my nose is stuffed.
good heavens. i'm even wheezing a little. i had to bust out the inhaler.

and yet, for you, stuffed poblanos, it was all worth it. scrumptiously awesome, i want more now.

i felt cool at the market buying a giant bag of poblanos.
does that make me seem tough, sir?
do you fear me a tad now that you know i walk around with big bags of peppers?
i'll swing it at you.

no i won't, i'm totally polite in real life.

so here's what you'll do. you will slice them in half and get out all those seeds and junk. now you take that pepper, look it in the eye, and stuff it with everything good.
black beans. fresh corn. spinach. lima beans. zucchini. two cheeses. yes!
now, snuggle them up in some simple sauce and top those babies with cheese. more pepper jack and cotija. heck yes i want that.
bake it up til its melty, pour some wine, slice up some avocado and bread, and serve them to your pajama pant wearing guests.
who are, most definitely, the best kind of guests.

Stuffed Poblano Peppers
adapted from Everyday Food

1 can (28 ounces) whole tomatoes in puree
1 jalapeno, ribs and seeds removed, minced
2 onions, chopped
3 garlic cloves
coarse salt and pepper
1 19 oz can black beans, rinsed and drained
2 cups fresh corn
1 cup lima beans, fresh or frozen
1 zucchini, finely chopped or shredded
1/2 bunch cilantro, chopped
a few handfuls of spinach
1/2 cup cornmeal
1 cup pepper jack, shredded
1/2-3/4 cup cotija cheese 
1 tsp ground cumin
1/2 tsp smoked paprika
4-5 large poblano chiles, halved lengthwise, ribs and seeds removed

preheat the oven to 425. set the zucchini in a strainer with a pinch of salt to strain out some of the water, set aside. in a blender or food processor, combine tomatoes, jalapeno, 2 garlic cloves, a handful of cilantro, and half the onions. season liberally with salt and pepper. pour sauce into a 9x13 baking dish. 
in a big bowl, combine the rest of the onions and chopped garlic clove with black beans, lima beans, corn, zucchini,  1/2 cup of both cheeses, cilantro, spinach, cornmeal, spices, and 3/4 cup water. season with salt and pepper. stuff each pepper half with the mixture and arrange in the sauce. top them with the rest of the cheeses and cover dish with aluminum. bake for about 45 minutes, until the peppers are tender. then remove the foil and bake 15 more minutes until the cheese is browned and bubbly. 

No comments:

Post a Comment