I used to love receiving my monthly issue of Everyday Food. Page after page of tasty and quick dishes. So sad it no longer exists. 😦 Thankfully, I have my old issues! (of course 😉 )
This recipe was adapted from Everyday Food. I increased the garlic and onions, decreased the water, and added corn. We ate it with green salad and brown Basmati rice. Mildly spicy and light… well, for a casserole!
Yield: Serves 4
Prep Time: 30 minutes Total Time: 1 1/2 hours
- 1 can (28 ounces) whole San Marzano tomatoes in puree
- 1 jalapeno chile (ribs and seeds removed, for less heat), minced
- 1 1/2 to 2 large yellow onions, chopped
- 5 garlic cloves (3 whole, 2 minced)
- coarse salt and ground pepper
- 1 can (19 ounces) black beans, rinsed and drained
- 1/2 cup frozen corn
- 1/2 cup yellow cornmeal
- 1 cup shredded jalapeño Jack cheese
- 1 teaspoon ground cumin
- 4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
- Preheat oven to 425, preferably on convection.
- In a blender or Vitamix, combine tomatoes in puree, jalapeño, 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, corn, cornmeal, 1/2 cup cheese, remaining onions, minced garlic (I used a garlic press), cumin, and 1/4 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.
Two Years Ago:
Three Years Ago:
- Rick Bayless’ Swiss Chard Tacos with Caramelized Onion, Fresh Cheese and Red Chile
- No-Bake Vegetarian Enchiladas
- Smoky Tomatillo Salsa
thebrookcook 
This sounds heavenly 😀
You love all of these Tex-Mex flavors like I do, Sonal. You would definitely enjoy this one! 🙂
I have been thinking of working with poblano for a while now 😀
Josette, this is a beautiful dish! I will definitely have to make it some day. I miss Every Day food magazine too! When they stopped publishing it I was told I would receive Martha Stewart’s magazine instead, but I never was sent a single copy of it.
Oh no! You need to call MSL!! I have received Martha Stewart Living for many years and they added 2 or maybe even 3 years to my subscription after Everyday Food was abandoned. They would take care of you for sure.
It’s one of those things that kind of got lost as we were in the middle of moving when it happened. The new owners of the house have probably been enjoying it, lol! I only had a 1 year subscription at the time so it’s probably long expired by now. I’ll live. 🙂
I use to get that magazine and then later bought it occasionally at the store. I like Martha Stewart – have for years. I bet this is delicious – I have used poblanos that can be on the hot side.
Thanks, Judi! I love spicy food and agree that poblanos can be on the hot side- but with all of the filling and sauce, this finished dish is really only mildly spicy. Not too spicy for anyone in my crowd! 🙂
It’s a chile relleno casserole, what a cool idea!
You are absolutely right!! I wish I had titled it accordingly. 😉
This looks and sounds heavenly, Josette. I can imagine that it really warms you up!
Greetings from the student kitchen,
Johanna
Thank you so much! I love a tasty vegetarian casserole. Thanks for stopping by too. 🙂