These fully loaded poblano chiles—stuffed with spiced black beans, sautéed kale and red onion, and lots of cheese—take less than an hour to make. And while the finishing combination of blistered, melty pepper Jack cheese and crispy breadcrumbs is tough to beat, the real star is the three-ingredient tomato sauce that’s bright, creamy, and just spicy enough.
What you’ll need
Box Grater
$19 At Amazon
Rimmed Baking Sheet
$32 At Amazon
Heavy-Duty Aluminum Foil
$12 At Target
Wooden Spoon
$9 At Amazon
Medium Saucepan with Lid
$50 $37 At Amazon
Large Skillet
$90 At Amazon
Recipe information
Total Time
50 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Heat broiler. Place 4 large poblano chiles, cut in half lengthwise, ribs and seeds removed, on a foil-lined rimmed baking sheet. Drizzle with extra-virgin olive oil and season with kosher salt; toss to coat. Arrange poblanos cut side up on baking sheet and broil until crisp-tender and just starting to brown, about 5 minutes. Set aside.
Step 2
Heat 1 Tbsp. extra-virgin olive oil in a medium saucepan over medium-high. Cook 2 chipotle chiles in adobo, finely chopped, plus 1 Tbsp. adobo sauce, stirring, until fragrant and sizzling, about 30 seconds. Add one 28-oz. can crushed tomatoes and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Bring to a boil, then reduce heat and simmer, stirring occasionally, until slightly thickened, 9–11 minutes. Cover tomato sauce and keep warm over low heat until ready to use.
Step 3
Meanwhile, heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook 1 medium red onion, thinly sliced, stirring occasionally, until softened, 5–7 minutes. Add 4 garlic cloves, thinly sliced, and cook, stirring often, until fragrant, about 1 minute. Add one 15-oz. can black beans, rinsed, 1½ tsp. ground cumin, 1 tsp. ground coriander, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring often, until beans are coated and spices are fragrant, about 2 minutes. Add 1 small bunch curly kale, ribs and stems removed, leaves thinly sliced, and ⅔ cup water. Cook, stirring occasionally and scraping up any browned bits stuck to bottom of pan, until kale is wilted and tender and liquid has cooked off, about 5 minutes. Remove from heat.
Step 4
Add ½ cup tomato sauce, ¼ cup sour cream, and 4 oz. pepper Jack, coarsely grated, to filling mixture in skillet; stir to combine.
Step 5
Toss ½ cup panko and remaining 1 Tbsp. extra-virgin olive oil in a small bowl; season with salt. Divide filling evenly among cavities of reserved poblanos. Top with panko mixture and remaining 4 oz. pepper Jack, coarsely grated. Broil poblanos until browned on top and cheese is melted, about 4 minutes.
Step 6
Remove pan with remaining tomato sauce from heat and whisk in remaining 3 Tbsp. sour cream. Spread sauce on a platter or plates; arrange stuffed poblanos on top.
