Cheese Stuffed Poblanos With Tomato Sauce Recipes

STUFFED CHEESE POBLANOS

Steps:

• Preheat oven to 350F. Meanwhile on a gas stove on high or skillet heat chiles directly on flame until charred. Keep in plastic bag for 5 minutes. Peel chiles under cold water.
• Open on one side, remove seeds. Fill each poblano with 3 strips of the cheese. Sprinkle about 2 tablespoons shredded mozarella cheese on each chile. Place in 9x13-inch glass baking dish.
• Bake chiles 15 to 20 minutes or until cheeses are melted and chiles are soft.
• Meanwhile, make tomato sauce. Place all sauce ingredients in food processor bowl or blender; process until smooth. Pour sauce into 2 quart saucepan. Cook over medium high heat about 15 minutes or until sauce is slightly reduced and dark red.
• To serve, place tomato sauce on plate; top with stuffed poblano chile. Drizzle with mexican style cream.

JUAN DIEGO MICHEL'S CHEESE-STUFFED POBLANOS

Steps:

• Preheat broiler.
• Broil tomatoes, onion, and garlic in a foil-lined shallow baking pan 2 to 3 inches from heat, turning frequently, until lightly charred on all sides, about 5 minutes for garlic, 12 to 15 minutes for onion and tomatoes (flesh should be soft). Alternatively, char vegetables in a hot well-seasoned griddle or cast-iron skillet over moderate heat.
• Core tomatoes and peel garlic, then purée both with onion and salt in a blender until smooth (use caution when blending hot ingredients). Force through a large sieve into a bowl, discarding solids.
• Heat remaining 2 tablespoons oil in a wide 4-quart heavy pot over moderately high heat until just hot. Stir about 1/2 cup tomato sauce into oil (this reduces spattering) and, when bubbling vigorously, add remaining sauce and basil. Fry sauce, stirring occasionally, until thickened, about 10 minutes.
• Add grapes, plantains, and mangoes to sauce and simmer gently, uncovered, stirring occasionally, until sauce is thickened and fruit is tender but still intact, about 30 minutes. Season sauce with salt.
• While sauce is simmering, preheat oven to 350°F.
• Pour sauce over stuffed chiles and bake, covered with foil, until cheese is completely melted and sauce is bubbling, about 30 minutes.

STUFFED POBLANOS

Steps:

• Preheat oven to 425 degrees. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
• In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
• Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
• Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes. Serve with roasted cauliflower, if desired.