Sorry there’s no photo with this one. Melted cheese is hard to photograph before it turns kind of gloppy, and people wanted to eat right away. Next time, though!
25 ounce can hominy, drained and rinsed
15 ounce can black beans, drained and rinsed
1 pint of mushrooms, sliced thin
1 mango, small dice
1/2 cup onion, minced
3 cloves garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon chili powder
salt and pepper to taste
1/2 cup vegetable stock
8 ounces shredded Monterrey Jack cheese
vegetable oil, as needed
5-8 poblano peppers
Heat the oven to 375 F, and line a sheet pan with either foil or parchment paper. Rub the peppers with oil until coated, then place on the sheet pan. Roast for about half an hour, or until the skins start to blister. Remove the peppers from the oven and place in a large bowl. Cover with plastic wrap and set aside.
In a large skillet, heat about 2 tablespoons oil over medium-high heat, and then combine the hominy, black beans, mushrooms, mango, onion, garlic, and the spices. Cook for about three minutes, and then add in the vegetable stock. Cover and let cook for three more minutes, and then remove the cover. Continue cooking until there is very little liquid left in the pan, and the onions and mango are soft.
Remove the peppers from the bowl and peel the skins off. Cut a slit along one side and open carefully. Remove the seeds and the core. Once the peppers are all deseeded and peeled, spoon some of the filling onto the inside of the pepper, and top with some cheese, about a tablespoon. Fold over the sides so the filling is tucked in, and top with more cheese. Do this for all of the peppers. (You may have leftover filling, but that’s okay, this makes a great burrito or taco filling as well.)
Bake the peppers at 375 for about ten minutes, or until the cheese is melted and starting to brown.
salisbury.fake 