BLACK BEAN POBLANO RELLENOS

It’s been ages since I’ve made these Black Bean Poblano Rellenos, and what a mistake it was to wait so long to revisit them. Granted, a couple of my guys (I won’t name names) just like the black bean-chorizo-egg stuffing and the corn-onion-cheese polenta, but I like the whole enchilada–er, Relleno. Though it might not look filling, it is, so much that, regardless of which flavor of Ben & Jerry’s lurks in the freezer, I am not doing dessert 🙂

Black Bean Poblano Rellenos

4 large whole poblano peppers (dark green)

1 tbsp butter

1/4 cup chopped onions

1/4 cup frozen corn

1-1/2 cups milk

1/4 cup quick-cooking polenta

1/4 tsp sea salt

pinch ground black pepper

2 tbsp shaved Parmesan cheese (or grated)

8 oz chorizo sausage (I used Ole Mexican Foods brand)

1-15 oz can black beans, drained and rinsed

8 eggs, lightly beaten

1/2 cup grated Colby-Monterey Jack cheese

1/2 cup salsa (store-bought)

1) Preheat broiler; place poblano peppers on broiler-safe pan and broil 3-4 minutes each side until skin browns and blisters (keep an eye on them!); remove peppers from oven and place on plate to cool (leave broiler on)

2) In medium-sized saucepan, melt butter over medium heat; add onions and corn and, stirring occasionally, cook 3 minutes; add milk and, stirring often, bring to a boil; reduce heat to medium, add polenta, salt, pepper, and Parmesan cheese and, stirring often, cook 3-4 minutes until mixture thickens; reduce heat to lowest setting to keep warm

3) When poblanos are cool enough to be handled, peel away the tough, blistered skin, cut a slit in peppers, and scrape out seeds; place on broiler-safe pan

4) To large skillet over medium-high heat, add chorizo sausage and cook, stirring often, 4-5 minutes until cooked through and crumbly; add black beans and cook, stirring often, 2 minutes; pour beaten eggs in skillet and stir until lightly scrambled; remove from heat

5) Stuff peppers with chorizo-black bean-egg mixture and sprinkle Colby-Monterey Jack cheese over tops; broil 3-4 minutes until cheese melts (keep an eye on them!); remove from oven

6) Divide polenta mixture between 4 plates; place a stuffed poblano pepper atop each serving of polenta and spoon salsa alongside; serve it up!

Servings: 4

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