Cheesy Roasted Poblano Peppers with Homemade Refried Beans and Enchilada Sauce
Servings 4
Equipment
- Baking Sheet
- Large Bowl
- 9x13-inch baking dish
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.