I love Mexican dishes. But sometimes its too much cheese and I am trying to eat less cheese so come up with this dish. Instead of baking this dish in egg and breadcrumbs and loaded with cheese, I used my spicy salsa and add just a touch of cheese and put the lid on the pan and cook it on the stovetop. It was fast and delicious. If you want to make a meal out of it, you can make a side dish of Mexican rice, guacamole, but for me, it was enough as it is. I had three big poblanos stuffed with a spicy filling of vegetables and soy chunks I was happy. You can make it like this too.
Ingredients :
3 Poblano peppers
2 cloves of garlic chopped finley
1/4 cup of black beans, cooked
1 each Red and green bell pepper, chopped
1 small white onion diced
1/2 cup Boca Beef crumbles
1/4 cup frozen sweet corn, thawed
1 carrot diced
Salt as per taste
2 tbsp or as per taste Mexican seasoning
Lime juice as per taste
Cilantro leaves chopped
1/4 cup shredded cheese
1 Cup Roasted Red Jalapenos Salsa
1 tbsp oil
Method :
Take poblanos, Make a slit in between, make sure you don't cut through.
Take the seeds out and roast it over the flame. or you can first roast it in and cut it from one side and clean the seeds out. whatever way you can do it.
Make the stuffing: heat the pan, add oil, add garlic, let it cook for one minute, then add all the vegetables and beef and seasoning, salt.
Cook till the vegetables are almost cooked but not done. Sprinkle cilantro and lime juice and keep it aside.
Take it out in another bowl.
Peppers: Once it's done put the poblanos in a brown bag or plastic bag and close it so the air stays inside.
After 10 minutes peel off black skin, never washed the peppers, you need that char flavors.
If you already cut it then put the stuffing. Add the cheese on top, it's your choice how much you want to put it on.
Heat the round pan, add salsa and heat it up.
Now add stuffed poblanos with cheese on the pan. Don't overcrowd the pan. Three for one pan is good.
Cover the lid for the pan and cook on low to medium flame till the cheese is melted.
Turn off the heat and serve it in the dish, first poblano and then sauce.
Enjoy the light but flavourful Mexican dish at the comfort of your home.
Ingredients :
3 Poblano peppers
2 cloves of garlic chopped finley
1/4 cup of black beans, cooked
1 each Red and green bell pepper, chopped
1 small white onion diced
1/2 cup Boca Beef crumbles
1/4 cup frozen sweet corn, thawed
1 carrot diced
Salt as per taste
2 tbsp or as per taste Mexican seasoning
Lime juice as per taste
Cilantro leaves chopped
1/4 cup shredded cheese
1 Cup Roasted Red Jalapenos Salsa
1 tbsp oil
Method :
Take poblanos, Make a slit in between, make sure you don't cut through.
Take the seeds out and roast it over the flame. or you can first roast it in and cut it from one side and clean the seeds out. whatever way you can do it.
Make the stuffing: heat the pan, add oil, add garlic, let it cook for one minute, then add all the vegetables and beef and seasoning, salt.
Cook till the vegetables are almost cooked but not done. Sprinkle cilantro and lime juice and keep it aside.
Take it out in another bowl.
Peppers: Once it's done put the poblanos in a brown bag or plastic bag and close it so the air stays inside.
After 10 minutes peel off black skin, never washed the peppers, you need that char flavors.
If you already cut it then put the stuffing. Add the cheese on top, it's your choice how much you want to put it on.
Heat the round pan, add salsa and heat it up.
Now add stuffed poblanos with cheese on the pan. Don't overcrowd the pan. Three for one pan is good.
Cover the lid for the pan and cook on low to medium flame till the cheese is melted.
Turn off the heat and serve it in the dish, first poblano and then sauce.
Enjoy the light but flavourful Mexican dish at the comfort of your home.
