This week I bought some poblano peppers for the first time. Actually, that is not true. My friend Cindy picked them up for me from the farmer's market and somehow I didn't have the cash on me to pay her back. Oops.
Anway, I had never cooked with poblano peppers before. In all truthfulness I had never eaten one either. I did a bit of research online to find a recipe. Feeling inspired, and not having all the ingredients to complete any of the recipes, I decided to just try something on my own. And I must say, I am extremely pleased with the outcome! I wish I had a better photo, but I forgot to take one while they were all so lovely in the dish. Man, they were delicious. I can't wait to make more! I hope my favorite vendor has some at the farmer's market today.
1 can enchilada sauce
4 poblano peppers
1 can great northern beans (these are a staple in our house)
1/2 cup corn meal
3/4 cup water
1/2 cup shredded mexican cheese (plus more for sprinkling on top)
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. cumin
1. Preheat oven to 425 degrees.
2. Pour enchilada sauce in bottom of casserole dish.
3. Cut tops off of peppers, scrape out seeds and cut in half lengthwise.
4. Mix remaining ingredients together to create filling. Spoon into pepper halves and place in enchilada sauce.
5. Sprinkle extra cheese over the top.
6. Bake for 45 minutes.