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Andrew Fowler

Taco-Stuffed Poblano Peppers

Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 6 large poblano peppers about 1 1/2 lbs total
  • 1 tbsp plus 1 tsp neutral oil divided
  • 1 1/4 lbs 90% lean ground beef
  • 1 small yellow onion finely diced
  • 2 garlic cloves minced
  • 2 tsp ground cumin
  • 1 tsp ground ancho chile
  • 3/4 tsp fine salt
  • 1 tbsp tomato paste
  • 1/4 cup low-sodium beef broth
  • 1 can 15 oz white hominy, drained, rinsed and roughly chopped
  • 4 oz Monterey Jack grated and divided
  • 1 tbsp fresh lime juice
  • 6 tbsp Mexican crema

Method
 

  1. Heat the broiler. Place poblanos on a rimmed metal sheet 6 inches from the heat and broil for 8 to 10 minutes, turning until blistered. Cover in a bowl for 10 minutes, then peel and cut one lengthwise slit in each; gently remove seeds while keeping the peppers whole.
  2. Lower the oven to 400°F. Heat 1 tablespoon oil in a skillet over medium-high heat and cook beef and onion for 8 minutes until beef reaches 160°F, breaking it into small crumbles. Drain excess fat.
  3. Stir in garlic, cumin, ancho chile, salt and tomato paste for 1 minute. Add broth and hominy and simmer for 3 minutes until moist but not runny.
  4. Remove from the heat and fold in half the Jack and lime juice. Divide filling evenly among the 6 poblanos and arrange slit-side up in a baking dish greased with the remaining teaspoon oil.
  5. Scatter remaining Jack over the openings and bake for 12 to 15 minutes until the filling reaches 165°F and cheese melts. Rest for 5 minutes, then serve one filled pepper with 1 tablespoon crema per portion.