Beer Bean-Stuffed Poblano Peppers

1 hr 35 min Prep: 20 min Cook: 1 hr 15 min
Serves: 4 Save

Ingredients (15)

  • 1/2 pound dried black beans, picked over and rinsed (or 2 cans of cooked beans*; you’ll need about 4 cups, cooked)
  • 1 teaspoon olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 12 ounces Mexican beer (I used Tecate, Sara recommends a darker beer like Negra Modelo)
  • 1 canned chipotle chile in adobo, chopped (1 pepper, not the whole can!), or 1/2 teaspoon chipotle chile powder
  • scant 1/2 teaspoon ground cinnamon
  • sea salt
  • 6 poblano chiles
  • 1 cup crumbled cotija or feta cheese (I couldn’t find cotija, so I used feta)
  • 1 cup shredded Jack cheese
  • juice of 1/2 lime
  • 1 cup cherry tomatoes, chopped
  • 1 tablespoon olive oil
  • 1/2 cup chopped fresh cilantro

Directions

Learn how to make this recipe at Cookie and Kate