Chipotle ranche dressing
Pepper can be stuffed with many a kind of stuffing, but Tex-Mex stuffings are just the best… it's a natural marriage with these poblano peppers. The pork and bean stuffing here is delicious and turns every bite of pepper into the stuff of legend. A little heat from the crema on top, a little fresh crunch from the green onions, and you've got simply the best stuffing on Earth.
YIELDS: 2 Servings
PREP TIME: 20 mins
COOK TIME: 10 mins
3 poblano peppers
10 oz ground pork
2 tsp Fajita seasoning
2 green onions
1 TBS corn starch
1 oz light cream cheese
4 oz canned black beans drained
2 oz chipotle ranch dressing
½ oz chipotle pesto
½ oz tortilla strips crushed
Preheat the oven to 425ºF
Halve poblano peppers lengthwise and remove ribs and seeds. Wash hands and cutting board after prepping.
Place poblanos on a prepared baking sheet. Spray with cooking spray and season all over with 1/4 tsp. salt.
Place poblanos cut side down. Bake for 10 minutes. Carefully remove from oven. Flip peppers cut-side up.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
In a mixing bowl, combine dressing, pesto, and 1 Tbsp. water, and a pinch of salt. Set aside.
In another mixing bowl, combine cornstarch and 1/2 cup water. Set aside.
In a non-stick pan over medium heat. Add 1/2 tsp olive oil, ground pork, and fajita seasoning to the hot pan. Break up meat until no pink remains, and the meat reaches a minimum internal temperature of 160ºF, 4-6 minutes. Transfer pork to a plate. Wipe pan clean and reserve.
Return pan to medium-high heat and add 1/2 tsp. olive oil. Add white portions of green onions and 1/4 tsp. salt. Stir constantly until lightly browned, 30-60 seconds.
Stir cornstarch-water mixture to recombine, then add to the hot pan. Bring to a simmer.
Once simmering, add cream cheese and occasionally stir until combined and thick enough to coat the back of a spoon, 1-2 minutes.
Stir in a pinch of salt, black beans, and ground pork until heated through, 1-2 minutes.. Remove from burner.
Fill poblanos evenly with filling. Bake again until edges are bubbling, 10-12 minutes.
Plate dish as pictured, garnishing peppers with crema, crushed tortilla strips, and green portions of green onions. Bon appétit!