Sometimes food just happens around here. Accidentally, on purpose.
Case in point: Dear Fiance and I were grocery shopping and there were these shiny, fresh poblanos being put out just then. Gorgeous!!
DF tells me how much he loves stuffed poblanos - only if they're crispy - and I decide to give him a little kitchen love.
Bobby Flay has one with Chili for filling, which sounded like the peppers would turn out pretty mushy to me. There were lots of chilis rellenos recipes, but those are roasted, stuffed with cheese, battered with eggs, and *sigh* fried.
So after a little recipe cruising and improvising, this is what I came up with. You can make it as spicy (or not) as you wish by regulating the red pepper and chipotles with adobo sauce or omitting them altogether. Around here though, we like it spicy!! Hope you enjoy!
Accidental Stuffed Poblanos
1 lb ground sirloin
1 sm. bag frozen cut corn
8 poblanos
3 chipotles in adobo sauce (or less, to taste)
1/2 sweet onion, diced
1/2 red bell pepper, diced
1 c. shredded mexican cheese blend
cumin (to taste, about 1 tsp)
red pepper (to taste, about 1/2 tsp)
chili powder (to taste, about 1 Tb)
roasted garlic (in the jar, about 1/2 tsp - 1 tsp)
canola oil
De-stem/seed and dry peppers, coat with oil and bake 350 for 20 minutes and then broil, turning to desired doneness.
Start rice - brown and season meat, move to bowl and use same pan (with seasonings) to saute onion and red bell pepper only so that it absorbs/deglazes the spices from the pan. Add corn, chilis with adobo chopped up, and cook at med. until corn is warmed through, but still crisp and sweet.
Add meat back in, stir and drop heat.
After poblanos are done, allow to cool for 5 minutes and stir cheese into the mixture in the pan.
Carefully spoon into the poblanos. I find using a dish towel to hold them helps with the heat! Serve with rice. Since the peppers have so many veggies and enough protein involved, I chose to keep it simple.
