|Preparation time||30 minutes|
|Serving Size||1 piece|
|Calories Per Serving||Approximately 200|
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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