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Stuffed and Baked Poblano Chiles

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“These could be a heavy side dish, but we like them as the main course with a side of spanish rice and a salad. Feel free to make changes to suit your taste - this is fairly flexible. The filling also makes a good stuffing for zucchini! Prep time does NOT include roasting the chiles.”
READY IN:
45mins
YIELD:
4 as a main dish
UNITS:
US

Ingredients Nutrition

  • 8 large poblano chiles, roasted and peeled
  • 1 (16 ounce) bag frozen seasoned corn and black beans, thawed
  • 6 ounces monterey jack cheese, shredded
  • 13 cup salsa, of your choice
  • Topping
  • 1 cup soft breadcrumbs (use dense, chewy bread for the best crumbs)
  • 14 cup cornmeal
  • 12 teaspoon garlic salt
  • 2 tablespoons butter, melted

Directions

  1. Preheat oven to 450 degrees.
  2. Remove stems and seeds carefully from roasted chiles. Try to keep the chiles as intact as possible.
  3. In a medium bowl, combine corn and beans, shredded cheese and salsa. Stir to mix thoroughly. Fill each hollowed out pepper with stuffing and place in a shallow baking dish.
  4. In a small bowl, combine bread crumbs, cornmeal and garlic salt. Pour in melted butter and mix thoroughly with a fork until it is uniformly moistened. Sprinkle crumb mixture over chiles.
  5. Bake for 20-25 minutes or until crumb topping is golden brown.

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