Crispy Poblano Chiles Stuffed with Black Bean, Pork, Cheese Yellow Rice, and "Bandera (Mexican Flag)" Sauce Recipe

Name: Crispy Poblano Chiles Stuffed with Black Bean, Pork, Cheese Yellow Rice, and "Bandera (Mexican Flag)" Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon fermented black beans, rinsed and minced; 1 tablespoon garlic, minced; 2 chopped jalapenos; 2 chopped serranos; 1 pound ground pork; 1/4 cup cilantro, washed, dried, picked, and chopped; 1 cup grated Mexican cheese, such as Manchego or Monterey Jack; 4 large poblanos, blackened, peeled, seeds removed, slit up one side, and ready to stuff; Salt and black pepper; Corn oil, to cook; 2 cups cooked long grain rice with a pinch of turmeric; Corn Tempura batter, recipe follows; Bandera Sauce Red, recipe follows; Bandera Sauce Green, recipe follows; Cilantro Crema, recipe follows; Cilantro sprigs, for garnish; 1/2 corn meal; 1 cup rice flour; 1 bottle ice cold sparkling water; 4 plum tomatoes, blackened on dry skillet and peeled; 2 cloves garlic, toasted in dry skillet; 2 chipotle peppers, toasted whole in dry skillet; Salt; Black pepper; 1 small onion, sliced; 3 cloves garlic; 3 green jalapenos, roasted, de-seeded, de-stemmed; 1 cup chicken stock; Corn oil, to cook; Salt and black pepper

Servings: persons

1 tablespoon fermented black beans, rinsed and minced
1 tablespoon garlic, minced
2 chopped jalapenos
2 chopped serranos
1 pound ground pork
1/4 cup cilantro, washed, dried, picked, and chopped
1 cup grated Mexican cheese, such as Manchego or Monterey Jack
4 large poblanos, blackened, peeled, seeds removed, slit up one side, and ready to stuff
Salt and black pepper
Corn oil, to cook
2 cups cooked long grain rice with a pinch of turmeric
Corn Tempura batter, recipe follows
Bandera Sauce Red, recipe follows
Bandera Sauce Green, recipe follows
Cilantro Crema, recipe follows
Cilantro sprigs, for garnish
1/2 corn meal
1 cup rice flour
1 bottle ice cold sparkling water
4 plum tomatoes, blackened on dry skillet and peeled
2 cloves garlic, toasted in dry skillet
2 chipotle peppers, toasted whole in dry skillet
Salt
Black pepper
1 small onion, sliced
3 cloves garlic
3 green jalapenos, roasted, de-seeded, de-stemmed
1 cup chicken stock
Corn oil, to cook
Salt and black pepper
1 cup sour cream
1/4 cup chopped cilantro
1 lime, juiced
Salt
Pepper
Cilantro, for garnish

1
Preheat a fryer to 375 degrees F.
2
In a small saute pan coated lightly with oil, saute the black beans and garlic until soft, add the jalapenos, serranos, and saute 2 minutes, add the pork and cook about 8 to 10 minutes on low heat or until cooked through.
3
Set aside and let cool.
4
Add the chopped cilantro and cheese.
5
Stuff each chile full.
6
Dip each one in the tempura batter and fry until golden brown, about 4 to 5 minutes.
7
Season lightly with salt and pepper.
8
Plating: On a large plate, ladle each half with the red and green sauces, yin-yang-like, if possible.
9
Place a small mound of rice in the middle of the plate.
10
Top with a poblano chile, drizzle with cilantro crema, and garnish with a cilantro sprig.
11
In a large bowl, mix the cornmeal, and rice, and whisk in the soda until a pancake batter consistency is achieved.
12
Transfer all ingredients to a blender and puree until smooth.
13
Season with salt and pepper.
14
In a saucepan, coated lightly with oil, add the onions and garlic and sweat until soft.
15
Add the jalapenos, bell pepper, cinnamon, season, and stock.
16
Reduce by 50 percent then transfer to a blender.
17
Puree until smooth and check for seasoning.
18
Mix all ingredients together and refrigerate until needed.

1191

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 36 ingredients. The key ingredients include: 1 tablespoon fermented black beans, rinsed and minced, 1 tablespoon garlic, minced, 2 chopped jalapenos, 2 chopped serranos, and more.

Yes, Crispy Poblano Chiles Stuffed with Black Bean, Pork, Cheese Yellow Rice, and "Bandera (Mexican Flag)" Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Poblano Chiles Stuffed with Black Bean, Pork, Cheese Yellow Rice, and "Bandera (Mexican Flag)" Sauce

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