Serves 4

• 4 whole poblano peppers, charred, peeled and seeded
• 1 cup cotija cheese, grated
• 1 cup cooked and drained Buckeye (aka Yellow Indian Woman) or Santa Maria Pinquito Beans
• 1 tsp. vegetable oil
• 1/2 cup white onion, chopped
• 1/2 cup crema Mexican (or sour cream, thinned with milk)
• 2 Tbsp. chipotle chile canned in adobo, pureed
• Salt and pepper

 

1. In a large mixing bowl, gently combine the cooked beans, onion, the chipotle chiles, half the cheese, half the crema, salt and pepper.
2. Fill each chile with about a quarter of the bean mixture and place the stuffed chiles on an ungreased baking sheet in a single layer.
3. Drizzle the remaining crema over the chiles and top with the remaining cheese.
4. Bake in a preheated 350-degree oven for 15 minutes.
5. Serve while warm.

NOTES: For a gooier dish, replace some of the cotija with Oaxacan string cheese or mozzarella.

Basic Instructions for Cooking Beans in The Rancho Gordo Manner