Island Stuffed Poblanos
What island you ask? No se! They're just island-y! These poblanos are stuffed with black beans, sweet potatoes and pineapples and are seasoned with jerk spices and adobo.
I digress.
Here's what you need to make these bad boys.
4 poblanos, large enough to stuff
2 can black beans, drained
2 cups sweet potatoes, cubed
1 cup totally drained/pat dried pineapple chunks
1 cup pico de gallo
1 jalapeno, finely diced
2-4 roasted garlic cloves, smashed (recipe here)
Jerk seasoning to taste
2-4 corn tortillas
1/2 cup bottled jerk sauce/marinade (or make your own. Here's my favorite.)
Juice of 1/2 lime
Salt + Pepper to taste
Adobo to taste
Adobo to taste
1/4 cup nice olive oil (enough to coat veggies)
Coconut oil (for frying)
Cilantro for garnish
Cilantro for garnish
I know that seems like a lot, but this is a super affordable dish that freezes nicely. The freezing thing is important to me because I'm only cooking for me. Try as I might, picky Miguel won't touch this, on account of more than one ingredient. Lame.
And here's how ya do it.
Preheat oven to 450 and grease or oil spray a roasting pan
Set aside 1 garlic clove. Dump everything but the poblanos, tortillas, jerk marinade, lime juice and coconut oil in a bowl. Mix and then taste for seasoning.
Cut a slit in the poblanos and remove the membrane and seeds. (pic)
Stuff each poblano with the mixture and place on pan.
Stick 'em in the oven for 35-45 minutes until you see beautiful brown edges and feel your mouth watering.
Now, you can stop there and you'd be happy. But why settle for just happy? Nah fam. Never settle!
Ok.
Let's go back in time about 30 minutes when the poblanos were still in the oven waiting for their big break. Grab a deep frying pan and add about 1 and 1/2 cups of coconut oil over medium high heat.
Julienne the tortillas.
When the oil is ready to fry (say 350 degrees) or 5-10 minutes if you ain't fancy, fry the tortilla strips until light brown and crisp. Set aside on napkin lined plate and with a light hand, sprinkle w/ Adobo.
In that same bowl you used for the poblano mixture, add your jerk marinade, the smashed garlic clove you set aside and the lime juice. Mix well so the garlic blends into the sauce.
~~~~Back to the future~~~~
Take the poblanos out of the oven and carefully arrange on a serving plate. Hit each with some tortilla strips and drizzle w/ the sauce. Add cilantro to garnish.
I guarantee you're gonna do a little happy-island-vibes food dance like I did.
Salud!
t.
And here's how ya do it.
Preheat oven to 450 and grease or oil spray a roasting pan
Set aside 1 garlic clove. Dump everything but the poblanos, tortillas, jerk marinade, lime juice and coconut oil in a bowl. Mix and then taste for seasoning.
Cut a slit in the poblanos and remove the membrane and seeds. (pic)
Stuff each poblano with the mixture and place on pan.
Stick 'em in the oven for 35-45 minutes until you see beautiful brown edges and feel your mouth watering.
Now, you can stop there and you'd be happy. But why settle for just happy? Nah fam. Never settle!
Ok.
Let's go back in time about 30 minutes when the poblanos were still in the oven waiting for their big break. Grab a deep frying pan and add about 1 and 1/2 cups of coconut oil over medium high heat.
Julienne the tortillas.
When the oil is ready to fry (say 350 degrees) or 5-10 minutes if you ain't fancy, fry the tortilla strips until light brown and crisp. Set aside on napkin lined plate and with a light hand, sprinkle w/ Adobo.
In that same bowl you used for the poblano mixture, add your jerk marinade, the smashed garlic clove you set aside and the lime juice. Mix well so the garlic blends into the sauce.
~~~~Back to the future~~~~
Take the poblanos out of the oven and carefully arrange on a serving plate. Hit each with some tortilla strips and drizzle w/ the sauce. Add cilantro to garnish.
I guarantee you're gonna do a little happy-island-vibes food dance like I did.
Salud!
t.
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