Friday, December 10, 2010

Meatless Fridays

Here's a little dish guaranteed to spice things up! Be sure to remove the ribs and seeds of the peppers if you don't like the heat of peppers, or you can leave them in if you like a little "kick" in your meal! This is a good old Texas recipe and it should warm you up nicely during these cold winter nights, hope you enjoy it.
This week's Meatless Friday meal is:

Stuffed Poblanos

1 can (28 ounces) whole tomatoes in puree
1 jalapeno chile (ribs and seeds removed for no heat), minced
2 small onions, chopped
3 garlic cloves (2 whole, 1 minced)
Coarse salt and ground pepper
1 can black beans, rinsed and drained
1 cup corn
1/2 cup yellow cornmeal
1 cup shredded pepper Jack cheese
1 teaspoon ground cumin
6 large poblano chiles, slit down the middle (stems left intact), ribs and seeds removed

Preheat oven to 425. In a blender or food processor, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish and set aside.

In a medium bowl, combine beans, corn, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 1/2 cup water; season with salt and pepper.

Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.

Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.

1 comment:

Yvonne said...

I found Dr. d'Adamo's book, Eat Right 4 Your Type for Diabetics to be extremely useful. I hope you are able to transition better than I'm been able to.