Fiery Stuffed Poblanos ala ~DKBB~

Fiery Stuffed Poblanos ala ~DKBB~

(original recipe by Amber Massey in Feb./Mar. 2018 edition of Taste of Home magazine)

8 poblano peppers

Original photo from Taste of Home

1 can (15 oz.) black beans, rinsed and drained

1 medium zucchini, chopped

1 small red onion, chopped

4 cloves garlic, minced

1 can (15.25 oz.) whole kernel corn, drained

1 can (14.5 oz.) fire-roasted diced tomatoes, undrained

1 cup cooked brown rice

1 Tbsp. cumin

1 to 1½ tsp. turmeric

1 to 1½ tsp. ground ancho (or chipotle) chili pepper 

¼ tsp. each salt and pepper

½ cup crumbled Mexican cheese

½ cup shredded pepper jack cheese

3 green onions, chopped

½ cup sour cream

• Broil peppers 3 inches from heat until skins blister, about 5 minutes. With tongs, rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
• Meanwhile, coarsely mash the beans; set aside. In a large nonstick skillet coated with cooking spray, sauté the zucchini and onion until tender. Add garlic and cook 1 minute longer. Add corn, tomatoes, rice, seasonings, and beans and heat thoroughly. Remove from heat, add crumbled Mexican cheese. Set aside.
• Preheat oven to 375° F. Peel charred skins from poblanos; discard skins. Cut a slit lengthwise in each pepper, leaving stem intact; remove and discard membranes and seeds. Spoon 2/3 cup filling into each pepper.
• Place peppers in a 13x9 inch baking dish coated with cooking spray. Bake until heated through, 18-22 minutes, sprinkling with green onions and pepper jack cheese during the last 5 minutes of baking.
• Serve with sour cream, if desired.

Mexicali Hamburger Casserole ala ~DKBB~

Mexicali Hamburger Casserole ala ~DKBB~

(original recipe from Better Homes & Gardens)

1½ lb. lean ground beef

½ small onion, diced

½ each of at least 4 different peppers, diced (red, green, yellow, orange, Anaheim, pablano, pasidlla…whatever floats your boat)

½ to 1 small can green chilies, drained (optional)  

½ to 1 small can sliced olives, drained (optional)

1 can Mexican-style diced tomatoes, drained

12 oz. pkg. frozen whole kernel corn, thawed

1 cup shredded pepperjack cheese

½ cup all-purpose flour

½ cup yellow cornmeal

1 Tbsp. sugar

1¼ tsp. baking powder

½ tsp. salt

¼ tsp. turmeric

¼ tsp. cumin

¼ tsp. coriander

½ tsp. dried cilantro

⅔ cup milk

1 egg, beaten

2 Tbsp. cooking oil

• Preheat oven to 350 degrees F.
• In medium to large skillet cook and brown beef with peppers and onion; drain off fat.
• Stir undrained tomatoes, thawed corn,  hamburger, peppers and onions (and green chilies and/or sliced olives) together.
• Pour all into greased 2- to 3-qt. baking dish and top with ⅔ cup shredded cheese.
• For corn bread topping: in medium bowl combine flour, cornmeal, sugar, baking powder, salt, and spices. Stir in egg, milk, and oil. Evenly spread on beef mixture and sprinkle with remaining cheese.
• Bake, uncovered, 35 to 40 minutes or until topping is set. Let stand 5 minutes.