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.
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