Ingredients:

  • 4 large (approx. 8 oz / 225g each) Poblano peppers
  • 2 tbsp (30ml) Avocado oil
  • 1 cup (170g) Oaxaca cheese or Monterey Jack, shredded
  • 1 cup (170g) Black beans, rinsed and drained
  • 2 tbsp (30g) Cream cheese, softened
  • 1/4 cup (15g) Fresh cilantro, chopped
  • 1/2 tsp (3g) Garlic powder
  • 1/2 tsp (3g) Cumin
  • 1 can (15 oz / 425g) Tomato sauce
  • 1 cup (240ml) Vegetable broth
  • 2 cloves (6g) Garlic, minced
  • 1 tbsp (15ml) Olive oil
  • 1/2 tsp (3g) Smoked paprika
  • Salt and black pepper to taste
  • 1/2 cup (65g) Cornstarch
  • 1 tbsp (15ml) Melted butter

Instructions:

  1. Place poblanos under the broiler, turning every 3-5 minutes until the skin is blistered and charred.
  2. Immediately place charred peppers in a covered glass bowl for 10 minutes to steam.
  3. Gently rub off the blackened skin with your fingers. Make a small slit down the side of each pepper and carefully scrape out the seeds.
  4. In a medium bowl, slightly mash the black beans. Fold in the shredded cheese, softened cream cheese, chopped cilantro, garlic powder, and cumin.
  5. Spoon the mixture into the prepared poblanos, pressing firmly to ensure there are no air pockets.