STUFFED POBLANOS

My husband LOVES chile rellenos at the mexican restaurant. He has become somewhat of a connoisseur. So we wanted to try something similar but without all the cheese and frying. I was going to improvise and then I found this recipe on Ezra Pound Cake. It looked good and simple and I had all the ingredients. I love it when that happens. It is actually a Martha Stewart originally and I think she did a pretty good job with this one.

Ingredients:

1 large can (28 ounces) whole tomatoes in puree (I used Pomi crushed tomatoes)
1 jalapeno, ribs and seeds removed, minced
2 small onions, diced
3 garlic cloves (2 whole, 1 minced)
Coarse salt and ground pepper
1 can (19 ounces) black beans, rinsed and drained (we boiled our own)
1/2 cup cornmeal
1 cup shredded pepper Jack cheese
1 teaspoon ground cumin
4 large poblano chiles

1.Preheat oven to 425 degrees. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.

2. Roast your poblanos. Martha didn't recommend this but it adds flavor and cuts down on your cooking time in the oven. Cut then in half lengthwise and remove the seeds and ribs. Leave the stems

3. In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper. (The mixture might look watery and not so appetizing. Forge ahead!)

4. Stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover dish with aluminum foil.

5. Bake poblanos until the onions are tender, about 30 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more, rotating after 6 minutes. Let cool 10 minutes.

**Image via Ezra Pound Cake**