Another Tasty Dish!

Another Poblano recipe! I love a casserole type dish that can be eaten more then once.
This is a little different then previous dishes because the cornmeal adds a whole new flavor!
Enjoy!

Stuffed Poblanos

1 28oz can whole tomatoes in puree
1 jalapeno chile minced (optional)
2 small onions chopped
3 garlic cloves (I used the minced ones in a jar)
salt and pepper
1 19oz can black beans rinsed and drained (I used 2)
½ cup yellow cornmeal
1 cup shredded pepper jack cheese
1 tsp ground cumin
4 large poblano chiles, halved lengthwise, stems intact, ribs and seeds removed


Preheat oven to 425. In a blender combine tomatoes, jalapeno, half the onions, and 2 whole garlic cloves/ Puree. Season with salt. Pour sauce in 9x13 baking dish. Set aside.
***You could probably use enchilada sauce and that would be just fine.

In a medium bowl, combine beans, cornmeal, ½ cup cheese, remaining onion, minced garlic, cumin, and ¾ cup of water. Season with salt and pepper.

Dividing evenly, stuff poblano halves with bean mixture; place in top of sauce in baking dish. Sprinkle poblanos with remaining ½ cup of cheese:
Cover baking dish tightly with foil.

Bake until poblanos are tender, about 45 min. uncover and cook 10-15 minutes more until sauce has thickened and cheese has melted.
Let cool a few minutes before you scoop it out.