Cheesy Roasted Poblano Peppers with Homemade Refried Beans and Enchilada Sauce

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Yield: 5

Refried beans, click link up above for the recipe
Enchilada sauce, click link up above for the recipe
5 poblano peppers
Monterey Jack cheese, shredded
Cilantro, chopped
Sour cream, if desired
Avocado, if desired

Make the refried beans – click up above for the recipe link.

Make the red enchilada sauce – click up above for the recipe link.

Preheat the oven to broiler.

Clean the poblano peppers and carefully slit them down the center lengthwise (be careful not to go all the way through the pepper). Gently remove the seeds from the inside of the pepper. Line a baking sheet with tin foil then place the peppers on top.

Place into the oven and broil until peppers are blackened on all sides. Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, remove the blackened skin VERY CAREFULLY.

Preheat the oven to 350 degrees. Coat a large baking dish with cooking spray. Pour a bit of the enchilada sauce in the bottom of the pan. Place the roasted poblanos in the pan cut side up.

Spoon some refried beans down the center of each poblano pepper then place a little bit of shredded cheese on top of the beans. Gently Squeeze the pepper closed. Cover the peppers with more enchilada sauce, to taste. Sprinkle a little more cheese over the top of the peppers.

Cover with tin foil then place into the oven and bake for 25 minutes. Remove the foil and continue baking for additional 5 minutes or until the cheese is melted. Remove from the oven and sprinkle the top with cilantro. Serve with sour cream and diced avocado, if desired. Enjoy.

Recipe and photos by For the Love of