Poblano Plate Recipe
GF, V - Roasted Poblano stuffed with Muenster cheese on tomato sauce with sautéed onions. Served with pinto beans & Spanish rice & garnished with lettuce and tomato.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Roast the Poblano Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven and let them cool.
- 2
Prepare the Filling
Once the peppers are cool, remove the skin and seeds. Stuff each pepper with Muenster cheese. Set aside.
- 3
- 4
Prepare the Tomato Sauce
In a saucepan, heat the tomato sauce over low heat. Add salt and pepper to taste. Let simmer.
- 5
Cook the Beans and Rice
Prepare the pinto beans and Spanish rice according to package instructions. Season as desired.
- 6
Assemble the Dish
In a large serving plate, spread a layer of tomato sauce. Place the stuffed poblano peppers on top of the sauce. Add sautéed onions over the peppers. Serve with pinto beans and Spanish rice on the side.
- 7
Garnish and Serve
Garnish the dish with shredded lettuce and diced tomato. Serve warm.
