Nothing gets me more than a good, homemade tomato sauce. I’ve never sat around and made my own slow cooked-style sauce. However, this food processor genius may be close. It is flavorful and thick, matching the chunky, cheesy filling of these poblanos perfectly. They aren’t too many calories sans cheese, so adjust your cheese amount if you care about your calories. Oh, and the pepper jack is definitely a must have and there is no exception. Pepper jack, #winning!
Adapted from Back to the Cutting Board
- 1 can (28 oz.) whole tomatoes in puree
- 1 jalapeno, minced (remove ribs and seeds for a milder sauce)
- 2 small onions, chopped, divided
- 3 garlic cloves (2 whole, 1 minced)
- 1/2 tsp. salt, or to taste
- 1 can (15 oz.) black beans, rinsed and drained
- 1/2 cup yellow cornmeal
- 1 cup shredded pepper jack cheese, divided
- 1 tsp. cumin
- 1/4 tsp. pepper, or to taste
- 1 tsp. Chipotle chilli powder (optional)
- 3/4 cup water
- 3 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
Preheat oven to 425 degrees.
In a blender or food processor, puree tomatoes, minced jalapeno, half the onions, and 2 whole garlic cloves. Season with 1/4 tsp. salt; taste and add more if necessary. You can also add any chilli powder of choice here. I have been on a chipotle kick, but ancho would work, or anything with a flavorful heat.
Pour sauce into a 9×13 in. baking dish. Set aside.
In a medium bowl, combine beans, remaining onions, minced garlic, cornmeal, 1/2 cup cheese, cumin, chili powder and 3/4 cup water. Season with 1/4 tsp. salt and 1/4 tsp. pepper (or more to taste).
Stuff poblano halves with even amounts of the bean mixture. Nestle them side-by-side in the baking dish, over the sauce. Sprinkle the poblanos with remaining 1/2 cup cheese.
Cover the baking dish tightly with aluminum foil. Bake for 45 minutes or until poblanos are tender. Uncover and continue to cook until sauce is thickened slightly and cheese is browned, about 10 to 15 minutes more. Let cool for 10 minutes.
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