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Cheesy Roasted Poblano Peppers with Homemade Refried Beans and Enchilada Sauce

Cheesy Roasted Poblano Peppers with Homemade Refried Beans and Enchilada Sauce

I have been craving Mexican food lately, so I made this cheesy roasted poblano peppers with homemade refried beans and enchilada sauce recipe. To make these stuffed peppers extra special, I made homemade refried beans and enchilada sauce. After charring & removing the skins of the poblano peppers, I filled them with the refried beans and some cheese, then topped them with the enchilada sauce. These delicious and comforting stuffed poblanos paired nicely with a corn sauté with zucchini and bell pepper. My daughter, husband, and I loved these peppers, but my son said it was okay, but would prefer no poblano. At least he tried it!

Cheesy Roasted Poblano Peppers with Homemade Refried Beans and Enchilada Sauce

Ingredients:

  • 2 cups Refried beans, click the link for the recipe (store-bought works too)
  • 2½-3 cups Enchilada sauce, to taste, click the link for the recipe (store-bought works too)
  • 5 poblano peppers
  • 2 cups Monterey Jack cheese, shredded

Serving:

  • Fresh cilantro, chopped
  • Avocado, sliced or diced
  • Sour cream

Cheesy Roasted Poblano Peppers with Homemade Refried Beans and Enchilada Sauce

How to Make Cheesy Roasted Poblano Peppers with Homemade Refried Beans and Enchilada Sauce

Preheat the oven to the broiler. Line a baking sheet with foil.

Clean the poblano peppers and carefully slit them down the center lengthwise (be careful not to go all the way through the pepper). Gently remove the seeds from the inside of the pepper.

Place the peppers on the prepared baking sheet.

Place into the oven and broil until peppers are blackened on all sides.

Cheesy Roasted Poblano Peppers with Homemade Refried Beans and Enchilada Sauce

Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes.

Once the peppers are cool enough to handle, remove the blackened skin VERY CAREFULLY.

Preheat the oven to 350 degrees. Coat a large baking dish with cooking spray. Pour a bit of the enchilada sauce into the bottom of the pan.

Place the roasted poblanos in the baking dish, cut side up.

Spoon some refried beans down the center of each poblano pepper, then place some shredded cheese on top of the beans. Gently squeeze the pepper closed.

Cover the peppers with more enchilada sauce, to taste. Sprinkle a little more cheese over the top of the peppers.

Cheesy Roasted Poblano Peppers with Homemade Refried Beans and Enchilada Sauce

Cover with foil, then place into the oven and bake for 25 minutes.

Remove the foil and continue baking for 5 minutes or until the cheese is melted.

Remove from the oven and sprinkle the top with cilantro. Serve with diced avocado and sour cream, if desired. Enjoy.

Cheesy Roasted Poblano Peppers with Homemade Refried Beans and Enchilada Sauce

 

Cheesy Roasted Poblano Peppers with Homemade Refried Beans and Enchilada Sauce

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Main
Cuisine: Mexican
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

Enchiladas:

  • 2 cups Refried beans Click the link up above for the recipe (or store-bought works too)
  • 2½-3 cups Enchilada sauce, to taste Click the link up above for the recipe (or store-bought works too)
  • 5 poblano peppers
  • 2 cups Monterey Jack cheese shredded

Serving:

  • Fresh cilantro chopped
  • Avocado diced or sliced
  • Sour cream
  • Hot sauce

Instructions

  • Make the refried beans – click up above for the recipe link.
  • Make the red enchilada sauce – click up above for the recipe link.
  • Preheat the oven to the broiler. Line a baking sheet with foil.
  • Clean the poblano peppers and carefully slit them down the center lengthwise (be careful not to go all the way through the pepper). Gently remove the seeds from the inside of the pepper.
  • Place the peppers on the prepared baking sheet
  • Place into the oven and broil until peppers are blackened on all sides.
  • Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes.
     
  • Once the peppers are cool enough to handle, remove the blackened skin VERY CAREFULLY.
     
  • Preheat the oven to 350 degrees. Coat a large baking dish with cooking spray. Pour a bit of the enchilada sauce into the bottom of the pan.
  • Place the roasted poblanos in the baking dish, cut side up.
  • Spoon some refried beans down the center of each poblano pepper, then place some shredded cheese on top of the beans. Gently squeeze the pepper closed.
  • Cover the peppers with more enchilada sauce, to taste. Sprinkle a little more cheese over the top of the peppers.
     
  • Cover with foil, then place into the oven and bake for 25 minutes.
  • Remove the foil and continue baking for 5 minutes or until the cheese is melted.
  • Remove from the oven and sprinkle the top with cilantro. Serve with diced avocado, sour cream, and hot sauce, if desired. Enjoy.
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16 Comments

  1. I wish you would have made a larger batch too Pam. I’d love one for lunch tomorrow:) I’ve been craving Mexican food for weeks now…

    Kudos to your son for trying them. I use to tell my kids “thanks for trying, taste changes:)”

  2. Wowie, does that ever look fantastic!!! My husband would love for me to make this for him! I am wimp on spicy foods, so this would have to be purely for him!!!
    How are you? Spring showing up there yet?
    xo Kris

  3. Oh, Pam! What a great dinner! Love that you made every bit from scratch … poblanos are one of my favorite peppers to work with! I just got a terrific cookbook called Gran Cocina Latina and have been scanning the pages trying to decide what to make first. I do love all my cookbooks! So much inspiration!

  4. I love poblanos, I only wish their peels weren’t made out of that weird kevlar-plastic stuff. I mean if I am charring them, steaming, and flattening them out to peel, no problem. But anytime I try to leave them whole like this, it’s a complete pain in my donkey, picking of 1/8″ piece of skin at a time.
    That said, these would rock my world for breakfast, lunch or dinner. Pour a little ranchero sauce over that and a poached egg and you have a party. Great recipe, Pam. I’ll take your son’s plate the next time and he can have a bologna sandwich 😉