Name: Cheesy Stuffed Poblanos
Total time: 1 h 15 min
Cuisine: MexicanLatin America & Caribbean
Ingredients: 2 cans (15 ounces each) pinto beans , rinsed; 1 cup water; 1 tablespoon vegetable oil; 1 onion , chopped fine; 4 garlic cloves , minced; 1 tablespoon ground cumin; 1 tablespoon minced fresh oregano or 1 teaspoon dried; 1 teaspoon chili powder; 1 teaspoon grated lime zest plus 1 tablespoon juice; Salt and pepper; 1/8 teaspoon cayenne pepper; 2 cups frozen corn; 4 ounces Monterey Jack cheese , shredded (1 cup); 4 ounces sharp cheddar cheese , shredded (1 cup); 1/4 cup minced fresh cilantro; 8 poblano chiles; Tomato salsa

Why This Recipe Works

Chiles rellenos are traditionally poblano peppers that are stuffed with cheese and then battered and fried. We felt the bright, vegetal flavor of the poblanos were lost during frying (not to mention we didn't want to contend with the mess that frying created), and most of the cheese fillings we came across were bland and oozed out of the poblanos during cooking. To fix these problems, we first decided to roast the stuffed poblanos to deepen their flavor and tenderize the peppers. Stuffing raw poblanos without tearing them was tricky, but after a quick trip to the microwave, they were more pliable. To improve our filling's flavor and to anchor the cheese in the poblanos during roasting, we added a couple of cans of pinto beans (half of which we mashed), corn, garlic, onion, and spices to a combination of Monterey Jack and cheddar cheeses. A quick fresh tomato salsa nicely balanced the rich, cheesy poblanos.

Instructions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees. Line 2 rimmed baking sheets with aluminum foil and set wire rack in each. Using potato masher, mash half of beans and water together in bowl until mostly smooth.

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic, cumin, oregano, chili powder, lime zest, ½ teaspoon salt, and cayenne and cook until fragrant, about 30 seconds. Stir in mashed bean mixture and cook, stirring constantly, until nearly all liquid has evaporated, 3 to 5 minutes. Stir in remaining beans and corn and cook until warmed through, about 2 minutes. Off heat, stir in Monterey Jack, cheddar, cilantro, and lime juice. Season with salt and pepper to taste.

Leaving stem intact, cut slit lengthwise down 1 side of each poblano. Microwave poblanos in covered bowl until just pliable, about 2½ minutes. Gently pry open poblanos, remove seeds, and stuff evenly with bean-cheese mixture. Lay poblanos, stuffed side up, on prepared sheets. Bake until tender, switching and rotating sheets halfway through baking, 30 to 40 minutes. Serve with salsa.