I came across this recipe in a book I received as a gift from a dear friend. It's called New Flavors for Vegetables, and it is put out by Williams-Sonoma. It was too spicy for the kids, so I seperately made them some rice, beans, sauteed squash, and some mild salsa. They put all their stuff into some Whole Wheat tortillas. Rob and I LOVED this recipe. I will definitely make it again, and again, and again!
Poblano Chiles Stuffed with Black Beans and Summer Squash
makes 4-6 servings
ingredients
8 Poblano Chiles
2 tbsp extra-virgin olive oil
1/2 white onion, finely diced
sea salt and freshly ground pepper
1 zucchini, diced
2 yellow summer squash, diced
1 ripe tomato, diced
1/4 teaspoon cayenne pepper
1 can (15 ounces) black beans, drained and rinsed
1/4 bunch of cilantro, leaves coarsely chopped
1 cup cooked white rice (I made Brown)
1/2 cup creme fraiche
small chunk parmesan cheese
Position an oven rack 6 inches below the heating element and preheat the broiler. Line a rimmed baking sheet with aluminum foil and place 2 of the chiles on the prepared sheet. Broil the chiles, turning occasionally, until charred on all sides, about 15 minutes. Set the oven temperature to 400 degrees. Transfer the chiles to a bowl, cover tightly with plastic wrap, and let steam for 5 minutes. With wet fingers, pull off the skin from the chiles. Remove the seeds and stems from the chiles, dice the flesh, and set aside.
Cut a 2-inch-long slit in each of the remaining 6 chiles. With a pairing knife, carefully scrape out the seeds from the insides of the chiles.
In a saute pan over medium heat, warm the oil. When the oil is hot, add the onion and a pinch of salt and saute until the onion is soft and translucent, 5-6 minutes. Add the zucchini and summer squash, cover the pan, and saute until just tender, 5-6 minutes. Uncover, add the tomato, cayenne, and a pinch each of salt and pepper and saute for 2 minutes. Remove the pan from the heat and let the vegetables cool slightly.
Add the beans, diced poblanos, cilantro, rice, and creme fraiche to the pan and mix well. Spoon the bean mixture into the chiles, dividing it evenly. Place the stuffed chiles, cut side up, in a baking dish, and add enough water to come 1/2 inch up the sides of the dish. Cover tightly with aluminum foil and bake until the stuffing is heated through and the water has evaporated, about 20 minutes. Remove the foil, grate some cheese over the tops of the chiles, and bake uncovered, until the cheese melts, about 5 minutes.
Serve right away directly from the baking dish.
Poblano Chiles Stuffed with Black Beans and Summer Squash
makes 4-6 servings
ingredients
8 Poblano Chiles
2 tbsp extra-virgin olive oil
1/2 white onion, finely diced
sea salt and freshly ground pepper
1 zucchini, diced
2 yellow summer squash, diced
1 ripe tomato, diced
1/4 teaspoon cayenne pepper
1 can (15 ounces) black beans, drained and rinsed
1/4 bunch of cilantro, leaves coarsely chopped
1 cup cooked white rice (I made Brown)
1/2 cup creme fraiche
small chunk parmesan cheese
Position an oven rack 6 inches below the heating element and preheat the broiler. Line a rimmed baking sheet with aluminum foil and place 2 of the chiles on the prepared sheet. Broil the chiles, turning occasionally, until charred on all sides, about 15 minutes. Set the oven temperature to 400 degrees. Transfer the chiles to a bowl, cover tightly with plastic wrap, and let steam for 5 minutes. With wet fingers, pull off the skin from the chiles. Remove the seeds and stems from the chiles, dice the flesh, and set aside.
Cut a 2-inch-long slit in each of the remaining 6 chiles. With a pairing knife, carefully scrape out the seeds from the insides of the chiles.
In a saute pan over medium heat, warm the oil. When the oil is hot, add the onion and a pinch of salt and saute until the onion is soft and translucent, 5-6 minutes. Add the zucchini and summer squash, cover the pan, and saute until just tender, 5-6 minutes. Uncover, add the tomato, cayenne, and a pinch each of salt and pepper and saute for 2 minutes. Remove the pan from the heat and let the vegetables cool slightly.
Add the beans, diced poblanos, cilantro, rice, and creme fraiche to the pan and mix well. Spoon the bean mixture into the chiles, dividing it evenly. Place the stuffed chiles, cut side up, in a baking dish, and add enough water to come 1/2 inch up the sides of the dish. Cover tightly with aluminum foil and bake until the stuffing is heated through and the water has evaporated, about 20 minutes. Remove the foil, grate some cheese over the tops of the chiles, and bake uncovered, until the cheese melts, about 5 minutes.
Serve right away directly from the baking dish.
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