By Tricia Wheeler
This is an easy and delicious recipe that is great when you have an abundance of peppers in the garden. Poblano peppers work well, but any mild pepper could be substituted.
4 whole poblano peppers, charred, peeled, and seeded
1 cup cotija cheese, grated
1 cup cooked beans (We love Shagbark Black Beans.)
½ cup white onion, chopped
½ cup Crema Mexicana, or sour cream thinned with milk
2 tablespoons chipotle chile canned in adobo, pureed
Salt and pepper
Queso Oaxaca melting cheese, or mozzarella
Pre-heat oven to 425°. Clean peppers, leave whole except for cutting off the top, and clean out seeds. Place peppers on cookie sheet, rub with olive oil, and sprinkle with salt. To char peppers cook for 10 to 20 minutes until peppers are blistered, but still retain their shape. Let cool.
In a large mixing bowl, gently combine the cooked beans, onion, chipotle chilies, half the cheese, half the crema, salt, and pepper.
Fill each pepper with about a quarter of the bean mixture and place the stuffed peppers on an ungreased baking sheet in a single layer.
Drizzle with some Queso Oaxaca melting cheese, or mozzarella.
Bake in a pre-heated 350° oven for about 15 minutes, or until cheese is melted.