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Stuffed Poblano Chilies

Mexican.Chef's picture
Ingredients
  Poblano chilies 12
For beef and bean filling
  Vegetable oil 2 Teaspoon
  Onion 1 , chopped
  Beef mince 10 Ounce (315 g)
  Cooked pinto beans/Canned pinto beans 6 Ounce, rinsed and drained (185 g)
  Cayenne pepper 1 Pinch
  Tomato puree 4 Fluid Ounce (1/2 cup/125 ml)
For tomatillo sauce
  Canned tomatillos 20 Ounce, drained and finely chopped (2 cans, 315 g/10 oz each)
  Chopped fresh coriander 3 Tablespoon
  Vegetable stock 4 Fluid Ounce (1/2 cup/125 ml)
Directions

1. Place chilies in a hot frying pan or comal and cook until skins are blistered and charred (a). Place in a plastic food bag and stand for 10 minutes or until cool enough to handle. Carefully remove skins from chilies and cut a slit in the side of each one. Carefully remove seeds and membranes and set aside.
2. To make filling, heat oil in a frying pan over a medium heat, add onion and cook, stirring, for 2 minutes or until soft. Add beef and cook, stirring, for 3-4 minutes or until brown. Stir in beans, cayenne pepper and tomato puree, bring to simmering and simmer for 5 minutes or until mixture reduces and thickens. Spoon filling into chilies (b) and place in a baking dish.
3. To make sauce, place tomatillos, onion, coriander and stock in a saucepan, bring to simmering and simmer for 5 minutes or until sauce reduces and thickens. Pour sauce over chilies (c) and bake at 180°C/350°F/Gas 4 for 25 minutes or until chilies are heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chili
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes

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