Cheesy Roasted Poblano Peppers with Homemade Refried Beans and Enchilada Sauce
I have been craving Mexican food lately so I decided to make some stuffed poblano peppers. I made some homemade refried beans and had them simmering all afternoon and I also made some homemade enchilada sauce. I roasted the peppers then filled them with the refried beans and some cheese then topped them with the enchilada sauce. After they baked, I served the peppers with sour cream and avocado on the side as well as the Corn Sauté with Zucchini and Bell Pepper. My daughter, husband, and I loved these peppers and gobbled them right up. My son said it was okay but would prefer no poblano. At least he tried it. I am really wishing I had made a bigger batch because I would love one of these stuffed peppers for lunch today.
Make the refried beans – click here for the recipe.
Make the red enchilada sauce – click here for the recipe.
Preheat the oven to broiler.
Clean the poblano peppers and carefully slit them down the center lengthwise (be careful not to go all the way through the pepper). Gently remove the seeds from the inside of the pepper. Line a baking sheet with tin foil then place the peppers on top.
Place into the oven and broil until peppers are blackened on all sides. Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes.
Preheat the oven to 350 degrees. Coat a large baking dish with cooking spray. Pour a bit of the enchilada sauce in the bottom of the pan. Place the roasted poblanos in the pan cut side up.
Spoon some refried beans down the center of each poblano pepper then place a little bit of shredded cheese on top of the beans. Gently Squeeze the pepper closed. Cover the peppers with more enchilada sauce, to taste. Sprinkle a little more cheese over the top of the peppers.
Cover with tin foil then place into the oven and bake for 25 minutes. Remove the foil and continue baking for additional 5 minutes or until the cheese is melted. Remove from the oven and sprinkle the top with cilantro. Serve with sour cream and diced avocado, if desired. Enjoy.
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Cheesy Roasted Poblano Peppers with Homemade Refried Beans and Enchilada Sauce
Yield: 5
Cook Time: Enchiladas - 30 minutes
Ingredients:
Refried beans, click link up above for the recipe
Enchilada sauce, click link up above for the recipe
5 poblano peppers
Monterey Jack cheese, shredded
Cilantro, chopped
Sour cream, if desired
Avocado, if desired
Directions:
Make the refried beans – click up above for the recipe link.
Make the red enchilada sauce – click up above for the recipe link.
Preheat the oven to broiler.
Clean the poblano peppers and carefully slit them down the center lengthwise (be careful not to go all the way through the pepper). Gently remove the seeds from the inside of the pepper. Line a baking sheet with tin foil then place the peppers on top.
Place into the oven and broil until peppers are blackened on all sides. Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, remove the blackened skin VERY CAREFULLY.
Preheat the oven to 350 degrees. Coat a large baking dish with cooking spray. Pour a bit of the enchilada sauce in the bottom of the pan. Place the roasted poblanos in the pan cut side up.
Spoon some refried beans down the center of each poblano pepper then place a little bit of shredded cheese on top of the beans. Gently Squeeze the pepper closed. Cover the peppers with more enchilada sauce, to taste. Sprinkle a little more cheese over the top of the peppers.
Cover with tin foil then place into the oven and bake for 25 minutes. Remove the foil and continue baking for additional 5 minutes or until the cheese is melted. Remove from the oven and sprinkle the top with cilantro. Serve with sour cream and diced avocado, if desired. Enjoy.
Recipe and photos by For the Love of Cooking.net
