{"id":1271,"date":"2024-05-27T12:16:18","date_gmt":"2024-05-27T12:16:18","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/stuffed-poblanos-with-beans-and-greens\/"},"modified":"2024-07-30T06:31:15","modified_gmt":"2024-07-30T06:31:15","slug":"stuffed-poblanos-with-beans-and-greens","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/stuffed-poblanos-with-beans-and-greens\/","title":{"rendered":"Stuffed Poblanos With Beans and Greens"},"content":{"rendered":"<p>These fully loaded poblano chiles\u2014stuffed with spiced black beans, saut\u00e9ed kale and red onion, and lots of cheese\u2014take less than an hour to make. And while the finishing combination of blistered, melty pepper Jack cheese and crispy breadcrumbs is tough to beat, the real star is the three-ingredient tomato sauce that\u2019s bright, creamy, and just spicy enough.<\/p>\n<div>\n<h2>Ingredients<\/h2>\n<p>4 servings<\/p>\n<div>\n<p>4<\/p>\n<div>large poblano chiles, cut in half lengthwise, ribs and seeds removed<\/div>\n<p>4<\/p>\n<div>Tbsp. extra-virgin olive oil, divided, plus more for drizzling<\/div>\n<p>1\u00bd<\/p>\n<div>tsp. Diamond Crystal or \u00be tsp. Morton kosher salt, divided, plus more<\/div>\n<p>2<\/p>\n<div>chipotle chiles in adobo, finely chopped, plus 1 Tbsp. adobo sauce<\/div>\n<p>1<\/p>\n<div>28-oz. can crushed tomatoes<\/div>\n<p>1<\/p>\n<div>medium red onion, thinly sliced<\/div>\n<p>4<\/p>\n<div>garlic cloves, thinly sliced<\/div>\n<p>1<\/p>\n<div>15-oz. can black beans, rinsed<\/div>\n<p>1\u00bd<\/p>\n<div>tsp. ground cumin<\/div>\n<p>1<\/p>\n<div>tsp. ground coriander<\/div>\n<p>1<\/p>\n<div>small bunch curly kale, ribs and stems removed, leaves thinly sliced<\/div>\n<p>\u00bc<\/p>\n<div>cup plus 3 Tbsp. sour cream<\/div>\n<p>8<\/p>\n<div>oz. pepper Jack, coarsely grated, divided<\/div>\n<p>\u00bd<\/p>\n<div>cup panko<\/div>\n<\/div>\n<\/div>\n<div>\n<h2>Preparation<\/h2>\n<ol>\n<li>\n<h4>Step 1<\/h4>\n<p>Heat broiler. Place <strong>4 large poblano chiles, cut in half lengthwise, ribs and seeds removed<\/strong>, on a foil-lined rimmed baking sheet. Drizzle with <strong>extra-virgin olive oil<\/strong> and season with <strong>kosher salt<\/strong>; toss to coat. Arrange poblanos cut side up on baking sheet and broil until crisp-tender and just starting to brown, about 5 minutes. Set aside.<\/p>\n<h4>Step 2<\/h4>\n<p>Heat <strong>1 Tbsp. extra-virgin olive oil<\/strong> in a medium saucepan over medium-high. Cook <strong>2 chipotle chiles in adobo, finely chopped, plus 1 Tbsp. adobo sauce<\/strong>, stirring, until fragrant and sizzling, about 30 seconds. Add <strong>one 28-oz. can crushed tomatoes<\/strong> and <strong>\u00bd tsp. Diamond Crystal or \u00bc tsp. Morton kosher salt<\/strong>. Bring to a boil, then reduce heat and simmer, stirring occasionally, until slightly thickened, 9\u201311 minutes. Cover tomato sauce and keep warm over low heat until ready to use.<\/p>\n<h4>Step 3<\/h4>\n<p>Meanwhile, heat <strong>2 Tbsp. extra-virgin olive oil<\/strong> in a large skillet over medium-high. Cook <strong>1 medium red onion, thinly sliced<\/strong>, stirring occasionally, until softened, 5\u20137 minutes. Add <strong>4 garlic cloves, thinly sliced<\/strong>, and cook, stirring often, until fragrant, about 1 minute. Add <strong>one 15-oz. can black beans, rinsed<\/strong>, <strong>1\u00bd tsp. ground cumin<\/strong>, <strong>1 tsp. ground coriander<\/strong>, and <strong>1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/strong>. Cook, stirring often, until beans are coated and spices are fragrant, about 2 minutes. Add <strong>1 small bunch curly kale, ribs and stems removed, leaves thinly sliced<\/strong>, and \u2154 cup water. Cook, stirring occasionally and scraping up any browned bits stuck to bottom of pan, until kale is wilted and tender and liquid has cooked off, about 5 minutes. Remove from heat.<\/p>\n<h4>Step 4<\/h4>\n<p>Add \u00bd cup tomato sauce, <strong>\u00bc cup sour cream<\/strong>, and <strong>4 oz. pepper Jack, coarsely grated<\/strong>, to filling mixture in skillet; stir to combine.<\/p>\n<h4>Step 5<\/h4>\n<p>Toss <strong>\u00bd cup panko<\/strong> and remaining <strong>1 Tbsp. extra-virgin olive oil<\/strong> in a small bowl; season with salt. Divide filling evenly among cavities of reserved poblanos. Top with panko mixture and remaining <strong>4 oz. pepper Jack, coarsely grated<\/strong>. Broil poblanos until browned on top and cheese is melted, about 4 minutes.<\/p>\n<h4>Step 6<\/h4>\n<p>Remove pan with remaining tomato sauce from heat and whisk in remaining <strong>3 Tbsp. sour cream<\/strong>. Spread sauce on a platter or plates; arrange stuffed poblanos on top.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>These fully loaded poblano chiles\u2014stuffed with spiced black beans, saut\u00e9ed kale and red onion, and lots of cheese\u2014take less than an hour to make. And while the finishing combination of blistered, melty pepper Jack cheese and crispy breadcrumbs is tough to beat, the real star is the three-ingredient tomato sauce that\u2019s bright, creamy, and just [&#8230;]<\/p>\n","protected":false},"author":2,"featured_media":1272,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1271","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1271","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1271"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1271\/revisions"}],"predecessor-version":[{"id":5159,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1271\/revisions\/5159"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1272"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1271"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1271"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1271"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}