Black Bean Stuffed Poblanos

This is again a Mexican inspiration. I stuffed a black bean hash I made and added cheese and salsa to the hash and baked it until the cheese melts.You can also add your favorite cooked meats like Chicken, ground lamb etc into the hash and stuff it to make your own version of stuffed poblanos.Poblanos have mild to medium heat and hence with the flavors of the cheese, salsa, mango, black bean it is a carnival on your palate.Serve it on a bed of Queso Fresco melted with milk,flour and butter and it makes a perfect Appetizer or an Entree.

Preparation time 30 minutes
Serves 6 pieces
Serving Size 1 piece
Calories Per Serving Approximately  200
Difficulty Medium

6 Poblano peppers, try to find all in the same size , preferably in a boat shape.
1-2 cups of Blackbean Hash
2 teaspoons guacamole
2 teaspoons salsa
1/3 cup of Pepper Jack or Monterey Jack cheese(you can also use Queso Fresco)

1.Grill the Poblano peppers until charred on all sides.Cut the tops off  of the Poblanos so you can stuff them.

2.Keep them in a bowl and cover for 1 minutes so they will sweat.Peel the charred skin off with a paring knife.

3.Mix cheese,guacamole and salsa in the hash.

4.Preheat the oven to 350 F.Stuff the hash into the poblano peppers and top it off with a little more cheese.Bake until the cheese is melted or about 10-15 minutes.Serve with sour cream, guacamole and salsa.

You can cut the poblanos in half to make it easy to hold the stuffing.
Make sure you Char the Poblanos well,I could have done a little more char on mine.
You can also add cooked quinoa or rice to the hash to make it a whole meal.


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