A flavorful and satisfying dish featuring roasted poblano peppers stuffed with a cheesy black bean and corn filling, topped with a zesty tomato sauce.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and the right texture for your dish.
In a blender, combine the canned tomatoes, jalapeno, half of the onion, and the whole garlic cloves. Blend until smooth and season with salt to taste.
Adjust the spiciness of the sauce by adding more or less jalapeno.
Pour the blended sauce into a 9x13-inch baking dish and set aside.
Spread the sauce evenly to ensure all peppers are coated during baking.
In a mixing bowl, combine the black beans, corn, cornmeal, half of the cheese, the remaining onion (chopped), minced garlic, cumin, and 3/4 cup of water. Mix well and season with salt and pepper.
Ensure the filling is well mixed for consistent flavor in every bite.
Cut the poblano peppers in half lengthwise and remove the seeds. Stuff each pepper half with the bean mixture, dividing it evenly.
Avoid overstuffing to prevent spillage during baking.
Place the stuffed peppers on top of the sauce in the baking dish. Sprinkle the remaining cheese over the peppers.
Arrange the peppers snugly to keep them upright while baking.
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. Then, uncover and bake for an additional 10-15 minutes until the cheese is browned and the sauce has thickened slightly.
Check the peppers for tenderness by piercing them with a fork.
Let the dish cool for 10 minutes before serving. Plate the stuffed peppers, sprinkle with crushed tortilla chips, and drizzle with the sauce from the baking dish.
Garnish with fresh cilantro or a dollop of sour cream for added flavor.
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