A delightful twist on a classic Mexican dish, these stuffed poblano peppers are filled with a flavorful mixture of beans, corn, and cheese, topped with a creamy chipotle sauce.
Preheat the broiler and place the poblano chiles on a foil-lined baking sheet.
Ensure the chiles are evenly spaced for uniform roasting.
Broil the chiles for 8 minutes, turning halfway, until the skins are charred.
Keep a close eye to prevent over-charring.
Place the roasted chiles in a zip-lock bag, seal, and let them steam for 15 minutes.
This step makes peeling the skins much easier.
Peel the skins off the chiles, cut a slit, and remove the seeds while keeping the stems intact.
Be gentle to avoid tearing the chiles.
Heat a nonstick skillet over medium heat and cook the bell pepper, corn, green onions, pine nuts, and garlic for 5 minutes.
Stir frequently to prevent sticking.
Remove the skillet from heat and mix in 1 cup of cheese, cilantro, and salt.
Allow the cheese to melt slightly for better binding.
Mash half of the black beans and mix them with the whole beans into the filling.
Mashing some beans helps create a cohesive filling.
Stuff the prepared chiles with the filling and place them in a casserole dish.
Pack the filling gently to avoid tearing the chiles.
Melt butter in a saucepan over medium heat, then stir in cumin, nutmeg, and flour, cooking for 2 minutes.
Stir constantly to prevent lumps.
Gradually whisk in the milk, chipotle chile, and adobo sauce, cooking until thickened.
Adjust the seasoning to taste.
Pour the sauce over the stuffed chiles and sprinkle with breadcrumbs and remaining cheese.
Ensure even coverage for a golden crust.
Bake the dish at 350°F for 20 minutes, then broil for 1 minute to brown the top.
Keep a close eye while broiling to avoid burning.
Serve the stuffed chiles hot, garnished with additional cilantro if desired.
Pair with a side of rice or salad for a complete meal.
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