This is a follow-up to my black bean filling.
I just wanted to show recipe's versatility.
Just roast a poblano chili and stuff it with the black bean filling.
Top it with cheese and bake at 375 for 15 minutes.
Serve with sour cream and salsa.
Or you can get fancy and add 2 chipotle peppers and 1 tbsp of the chipotle sauce to
1/2 cup of sour cream and 1/2 cup of yogurt. Blend till smooth.
Makes a delicious topping. Pictured here.
Roast the poblano chili on an open flame, like your gas stove or in the broiler. (If using the broiler
keep you eyes on it.)
Make sure it's completely charred. Wrap it lightly with a paper towel or tea cloth let it steam
for 3-5 minutes. Scrape off the skin with a spoon and also take all the seeds out.