Stuffed Poblano Chilies Recipe
Ingredients
| 12 poblano chilies | ||
| Beef and bean filling | ||
| Vegetable oil | 2 Teaspoon | |
| Onion | 1 , chopped | |
| 315 g / 10 oz beef mince | ||
| 185 g / 6 oz cooked or canned pinto beans, rinsed and drained | ||
| Cayenne pepper | 1 Pinch | |
| 1/2 cup/125 ml/4 fl oz tomato puree | ||
| Tomatillo sauce | ||
| 2 x 315 g / 10 oz canned tomatillos, drained and finely chopped | ||
| Coriander | 3 Tablespoon, chopped | |
| 1/2 cup/125 ml/ 4 fl oz vegetable stock | ||
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.
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.
Chef
