Employing a more nutritionally balanced approach to stuffed poblanos, these chilies are filled with polenta & beans and baked instead of fried. Top with cheese if you'd like, or skip it for lighter fare. For convenience, prepare and refrigerate the filling and sauce the night before.

ingredients

1 Pound (about 6) Poblanos or other large chilies
2 Tablespoon Olive or Canola Oil, plus more for brushing
1/2 Teaspoon Cumin Seeds
2 Oz (1 small) Onion, chopped
1 1/3 Cups Vegetable Stock, divided
½ Teaspoon Table Salt (if using unsalted stock), approximate, to taste.
2.44 Oz (1/2 Cup) Cornmeal, course ground preferred
8 Oz (1½ Cups) Black or White Beans, cooked & drained
4 Oz Jack, Chihuahua, and/or Cheddar Cheese, shredded, optional
3 1/2 Cups Green or Red Enchilada Sauce of Choice, store bought or homemade

deviations & tips

Substitute cotija or feta cheese for the jack. Just be sure to top after baking.
Top with fresh cilantro!
Make it vegan by omitting the cheese.

the method

Heat oven to high broil.

Brush each poblano with a little oil. Place chilies in a single layer in a 9" x 13" baking pan or on a baking sheet. Roast for 5 minutes, flip each pepper, and roast for an additional 3-5 minutes or until peppers are charred and just tender. Remove from oven and let cool. Reduce oven temperature to 375F. Peel off the blistered skins. Slit each down the center. For a milder dish, remove the seeds.

While the peppers are in the oven, heat the oil over medium heat in a small saucepan. Add cumin seeds and toast until aromatic. Stir in onions and saute for 3 minutes or until soft. Pour in 2/3 cup of stock and blend in salt, if needed. Increase heat to high. While waiting for the stock to come to a boil, in a medium bowl, combine the other 2/3 cup of stock with the cornmeal. After stock and onion mixture comes to a boil, reduce heat to low and whisk in corn meal mixture until well blended. Stir in beans and cook for 5-8 minutes or until very thick. Taste and add salt if needed. Put aside and let cool.

Pour enchilada sauce into the bottom of a 9" x 13" baking pan. Fill each chili with polenta mixture; this is best done with your fingers if everything is cool enough. Arrange the stuffed chilies on top the sauce. If desired, sprinkle each poblano with cheese.