Every once in awhile, I decide to break out of our $65 per week grocery routine and try something new and “fancy” (which really just means requiring more than one pot). Usually, this corresponds with the arrival of my latest issue of The Vegetarian Times and Chris’ day off. My subscription to The Vegetarian Times is one of our very few luxuries. I often visit their website for recipe ideas (it’s second only to Epicurious), but there’s something so wonderful about being able to page through a magazine freshly pulled from the mailbox. I love looking at the pictures of the recipes and it’s a good in-my-face reminder to make something other than grilled cheese and soup or migas. It’s hard to say no to blackened poblano peppers, so onto the meal plan this recipe went (along with a few others I hope will be worth sharing). Like always, the recipe as printed was more of a starting point than a mandate; I tend to heavily adapt Vegetarian Times recipes to fit our tastes and food rules, and this one was no exception. The final result was a tasty Mexican-inspired dish sure to please vegetarians and meat eaters alike (although not necessarily kids — even though we didn’t think so, Nora said this one was too spicy). Though the above photo doesn’t show it, I discovered on the second day how fabulous the peppers are with a generous dollop of sour cream and a side of cumin-roasted sweet potatoes (cooked like the ones here). Served over brown rice, one pepper makes a complete and satisfying meal.
Adapted from The Vegetarian Times, March 2012
- 4 large poblano chiles
- 3 Tbs. olive oil
- 1 large onion, diced (2 cups)
- 3 cloves garlic, minced
- 2 large portobello mushrooms, coarsely grated (4 cups)
- 1 cup frozen corn (or hominy if you can find it)
- 1 280z. can diced tomatoes
- 2 Tbs. chipotle chiles in adobo sauce, diced, 1 Tbs. sauce reserved
- ¾ tsp. ground cumin
- ¾ tsp. ground coriander
- ½ cup chopped cilantro
- ¾ cup lime juice
- 1/2 cup shredded Monterrey jack cheese
Broil poblano chiles on baking sheet 15 minutes, or until blackened, turning occasionally. Cool, then rub off skins. Cut a slit in side of each chile; remove seeds.
Heat oil in a skillet over medium heat. Add onion and garlic, and sauté 5 minutes. Fold in mushrooms; cook 2 minutes. Add corn, tomatoes, chipotle and reserved sauce, cumin, and coriander. Reduce heat to medium-low, and simmer 20 minutes. Remove from heat, and stir in cilantro and lime juice.
Preheat oven to 400F. Spoon 1 cup mushroom mixture into each poblano, and place in prepared baking dish. Sprinkle each pepper with 2 Tbs. cheese. Bake 15 minutes, or until cheese is melted and peppers are hot. Serve over brown rice; garnish with sour cream.