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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F. In a blender or food processor, combine tomatoes, 1/2 cup onion, jalapeño, garlic and 1/2 teaspoon salt. Cover and blend or process until smooth. Pour into a 3-quart rectangular baking dish.
In a large bowl, combine black beans, 1 cup cheese, water, cornmeal, the remaining 1/2 cup onion, cumin, the remaining 1/2 teaspoon salt, and the black pepper (the mixture may appear wet but will firm up during baking).
Stuff each poblano half with about 1/2 cup of the bean mixture. Place filled poblanos on top of the sauce in the baking dish. Spoon the remaining bean mixture over the poblanos. Cover dish tightly with foil.
Bake for 30 minutes. Remove foil; sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. If desired, garnish with cilantro (or green onion).