Re-Fried Bean Stuffed Poblanos with Queso

Need an easy dish to share at a summertime patio party? These peppers were a cinch to make and travelled nicely to the pool party we hung at over the weekend. The colors are great in this dish. I didn't photograph the finished dish, as we all know what a cheesy topping looks like, but at this point in the prep, I had to snap a photo because the peppers were so pretty and perfect. 

The original recipe in Cooking Light suggested that this dish be microwaved from start to finish, but I ask you, can you imagine microwaving peppers instead of broiling them to blacken the skins and start that distinctive build to maximum Tex-Mex flavour ? I couldn't either, so I blackened the skins under the broiler and then turned them to stuff them up with a spicy blend of re-fried beans, rice, and spices. Once stuffed, the peppers get a drizzle more of picante sauce and a four-cheese queso topping. Covered and baked for about half an hour, they are soft mounds of spicy flavour. A nice way to get your veg, don't you think?

Delish! We had them with cold drinks, chips and salsa, burgers hot from the grill and a big bowl of potato salad. Couldn't be more perfect for hanging in the sunshine and dangling one's feet in the swimming pool! Happy Summertime!

Re-Fried Bean Stuffed Poblanos with Queso

Slightly adapted from a Cooking Light Magazine recipe

Serves 12 as an appetizer or 6 as a main dish

Ingredients:

6 large poblano chiles, halved and seeded

24 oz. refried beans (about 1 ½ - 16 oz. cans)

9 oz. basmati rice, washed, steamed, and left to cool in the covered pan

¾ c. picante sauce ( Pace brand medium spiciness picante is my choice)
1 jalapeno pepper, minced

1 large handful cilantro leaves and stems, washed and coarsely chopped

4 green scallions, tipped, whites and greens sliced, some greens reserved for topping

½ tsp. cumin

½ tsp. chili powder

½ tsp. Kosher salt

½ tsp. black pepper

2 – 3 tsp. cider vinegar

1 ½ c. more picante sauce for nestling around the stuffed peppers before baking

grated Mexican queso cheese blend for sprinkling atop the peppers before baking

Making the Dish:

1. Cook the rice and let it cool.
2. Prepare the peppers and lay them skin side up on a foil lined baking sheet.
3. Place an oven rack in the upper half of the oven and turn on the broiler.
4. Run the peppers under the broiler, turning the pan every now and then until the skins are blackened and puffed.
5. Remove the pan from the oven and let the peppers sit until you can handle them.
6. Meanwhile, turn the rice and refried beans into a deep mixing bowl.
7. Add the picante sauce, jalapeno pepper, most of the cilantro and scallions, the spices and vinegar.
8. Fold everything together, trying not to mush the rice grains.
9. Taste the mixture to judge the spiciness and add more of whatever you prefer. The mixture should have just a slight tang from the vinegar.
10. Using a 9 x 13 inch baking dish, drizzle some of the other measure of picante sauce over the bottom of the casserole. Spoon some of the bean/rice mix into each pepper and lay the  peppers gently into the pan.
11. Drizzle the rest of the picante sauce over the stuffed poblanos and place some cheese atop each pepper mound.
12. Sprinkle on the rest of the cilantro and scallion greens.
13. Cover loosely with foil and bake in a 350° F oven for about 35 minutes or until the cheese and sauce is bubbly.
14. Serve piping hot from the oven.