These are easy, not too hot, and pair perfectly with any Mexican food leftovers you may need to use. We had some pinto beans that I wanted to use creatively and with some leftover pozole my mom made the night before that we served on the side of this. The combo was perfect.
I made enough for two of us to each have one half, and another half to fry an egg on in the morning. You could easily double or even triple this recipe for a larger family meal.
- Two medium sized poblano peppers
- About a half to 3/4 cup of cooked pinto beans
- Four tablespoons creme fraiche (sour cream will work)
- About a half cup shredded goat cheese cheddar, plus some to toast on top
- A handful of cilantro, chopped
- Two green onions, chopped
- About a cup of finely chopped fresh spinach
- 1/4 tsp. sea salt
- 1/4 tsp. cumin
- 1/4 tsp. chili powder
Preheat the oven to 400 degrees and prepare a baking sheet with parchment paper. Slice the poblanos in half lengthwise and remove the tops, seeds and pith. Lie them face up on the pan and bake for about ten minutes to soften.
While they cook, mix all of the other ingredients together. Pull the peppers out of the oven and divide the mixture evenly between them. Top with additional goat cheese cheddar, or other cheese of choice.
Bake for 18 minutes. Let stand about five minutes before serving.