Cheesy Roasted Poblano Peppers with Homemade Refried Beans and Enchilada Sauce
I have been craving Mexican food lately so I decided to make some stuffed poblano peppers. I made some homemade refried beans and had them simmering all afternoon and I also made some homemade enchilada sauce. I roasted the peppers then filled them with the refried beans and some cheese then topped them with the enchilada sauce. After they baked, I served the peppers with sour cream and avocado on the side as well as the Corn Sauté with Zucchini and Bell Pepper. My daughter, husband, and I loved these peppers and gobbled them right up. My son said it was okay but would prefer no poblano. At least he tried it. I am really wishing I had made a bigger batch because I would love one of these stuffed peppers for lunch today.
How to Make Cheesy Roasted Poblano Peppers with Homemade Refried Beans and Enchilada Sauce
Make the refried beans – click here for the recipe.
Make the red enchilada sauce – click here for the recipe.
Preheat the oven to the broiler.
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. Line a baking sheet with tin foil then place the peppers on top.
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 pan cut side up.
Spoon some refried beans down the center of each poblano pepper then place a little bit of 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 tin foil then place into the oven and bake for 25 minutes. Remove the foil and continue baking for additional 5 minutes or until the cheese is melted. Remove from the oven and sprinkle the top with cilantro. Serve with sour cream and diced avocado, if desired. Enjoy.
Ingredients
- Refried beans click link up above for the recipe
- Enchilada sauce click link up above for the recipe
- 5 poblano peppers
- Monterey Jack cheese shredded
- Cilantro chopped
- Sour cream if desired
- Avocado if desired
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.
- 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. Line a baking sheet with tin foil then place the peppers on top.
- 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 pan cut side up.
- Spoon some refried beans down the center of each poblano pepper then place a little bit of 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 tin foil then place into the oven and bake for 25 minutes. Remove the foil and continue baking for additional 5 minutes or until the cheese is melted. Remove from the oven and sprinkle the top with cilantro. Serve with sour cream and diced avocado, if desired. Enjoy.
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:)”
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
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!
Now you have me craving Mexican.
I love Mexican food! And we’ve been craving it, too. Poblano peppers have such great flavor, don’t they? This is a terrific looking dish — thanks so much.
Your Mexican food creations never cease to amaze me!
Love stuffed poblanos and your recipe looks terrific.
Those sound wonderful!
wow This is so delicious! I want to swim in that pool of sauce!
This looks AMAZING, Pam!
Thanks so much for sharing this.
Pinning!
What a great side dish and I’m sure I can adapt it to use my jalapeño peppers 🙂
SO freakin’ tasty, pam! this is glorious creation all around!
Yum!! Thanks for these! They look delicious!
This is my kind of dinner! I can never say no to poblanos.
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 😉