I whipped up the sauce in the blender using crushed tomatoes in puree, chopped white onion, minced garlic and a little ground chipotle pepper, then poured it into a baking dish.
I mixed black beans, corn, some of the roasted peppers from the weekend, chopped onion, minced garlic, Marie Callendar's cornbread mix, water, shredded Mexican Blend cheese and cumin.
Stuffed the halved and seeded poblanos and placed them on the sauce in the baking dish then topped with a little more of the Mexcian Blend cheese.
I covered the dish tightly with foil and baked for 45 minutes at 425 degrees F. Removed the foil, and cooked another 10 minutes to thicken sauce and brown a bit. Here they are hot out fo the oven.
Served with sauce on the plate or not, they were very good, though I was a little heavy handed with the ground chipotle chile in the sauce!
2 comments:
Yum!
That looks so good. Seems pretty easy to whip too.
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