Poblano Recipe
Smashed Beans | Queso Chihuahua | Charred Peppers | Salsa Verde | Pickled Onion
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Roasting the Peppers
Preheat your grill or oven to high heat. Place the poblano peppers on the grill or a baking sheet and roast until the skins are charred and blistered, turning occasionally. This should take about 10-15 minutes. Once done, remove from heat and let cool.
- 2
Smashed Beans
In a large bowl, combine the cooked black beans, olive oil, salt, and pepper. Use a fork or potato masher to smash the beans until they reach your desired consistency.
- 3
Preparing the Peppers
Once the poblano peppers are cool enough to handle, peel off the charred skin and remove the seeds. Slice the peppers open gently, keeping them intact if possible.
- 4
Assembling the Dish
In each roasted poblano, spoon a generous amount of smashed beans, top with Queso Chihuahua cheese, and drizzle with salsa verde. Finish with pickled onions on top.
- 5
Serving
Serve the stuffed poblanos warm, garnished with additional salsa verde and pickled onions if desired.