It’s meatless, its not the healthiest – but it is sooooo good. I’ve been cooking more often at home for the family since this is typically my off season for catering events. Plus with Bear not eating meat and being pescatarian – it doesn’t really leave us with a lot of quick and cost efficient dinning out options. Especially since I’m a bit of a picky eater.
I planned out our meals for the week, then got to the grocery store and changed the meal plan. LOL I just wanted to make sure I was preparing food that Bear, the kid, and myself would all enjoy. Instead of the 3 separate meals we typically eat. Bear and the kid absolutely love Tex-Mex. Me on the other hand, I like Tex-Mex without the cheese. Don’t judge me. I’m not a huge fan of cheese, unless its on pasta. Other than that – it can go.
However, I did stuff these yummy babes with cheese, I just held back on the cheese for myself. It’s hard to get Bear to step out of his food comfort zone sometimes. I rarely cook for him because he’s so hard to please. He’ll eat my meals out of consideration and hunger – but often he’s never truly satisfied. He craves soul food and things that are fattening – where I prefer meat, veggies, and the occasional tortilla. The kid is just right in the middle, he pretty much eat anything.
Sometimes I’ll cook dinner and be sure its a winner, such as roasted chicken, mashed potatoes, and a veggie. He’ll eat it because its an available free meal – but he’ll definitely customize it himself to his liking. (i.e. make it unhealthy) Or I’ll make some sure fire mac and cheese, but he won’t it because it’s not “blue box” or made with velveeta. ugh!
Not only did I want to cook yummy meatless meals for my family this week, I was determined to win Bear over with at least one of them.
Bear loves Tex-Mex so I knew he would love this. Here we are.. the first recipe I’m sharing with you all.
Sidenote: You are not obligated to deep fry these peppers, you can definitely opt for just baking them in the oven to keep them on the healthier side.
Tex Mex Stuffed Poblano Peppers
– 4 Poblano Peppers
– 1 C Black Beans, drained
– 1 C Whole Kernel Corn, drained
– 1/4 C Red Bell Pepper, diced
– 1/4 C Green Bell Pepper, diced
– 1/2 C Onion, diced
– 1/4 C Cilantro, chopped
– 2 C Monterey Jack Cheese, shredded
– 1/2 C Taco Seasoning
salt & pepper, to taste
Breading: (if frying)
– 3 C Flour + extra for dredging
– 1 C Cornstartch
– 1/4 C Paprika
– 3 Tbsp Black Pepper
– 3 Tbsp Onion Powder
– 2 Tbsp Garlic Powder
– 8 Eggs + 8 Tbsp Milk
Preheat oil to 360ºF in a deep, heavy bottom pot or fryer.
To prepare peppers:
*See video tutorial below*
The video shows how to remove the seeds and stem on the pepper, which is totally okay. However, I like the stem on, it just looks pretty. To leave the stem on, cut a 3 to 4 inch slit through one side of your poblano pepper. Making sure you don’t cut all the way to the ends on the pepper. You’re basically creating a pocket. Now remove the seeds and membrane of the pepper from the inside. Set aside and repeat with the remaining peppers.
Whew! Now thats done.
Combine beans, corn, peppers, onions, cilantro, cheese, and taco seasoning in a large bowl.
Next, stuff each poblano pepper with about 1 cup of filling. Try to get the peppers as full as possible without tearing them. Set Aside.
Prepare breading station.
1. Get a 3 to 4 inch deep dish and fill with plain flour. Set Aside.
2. Whisk together eggs and milk in a 3 to 4 inch deep dish. Set Aside, this is your egg wash.
3. In another deep dish combine 3 cups of flour, cornstarch, and seasonings. Set Aside.
To bread the peppers, first coat them completely in flour.
Next, one or two at a time dip peppers in egg wash. Let excess drip back into your dish. Then coat pepper in seasoned flour and fry immediately.
Make sure the pepper is submerged completely into the oil, if not you’ll have to flip the pepper halfway through to ensure even cooking. Fry peppers for about 2-3 mins or until golden brown and crispy.
Serve Hot over rice with pico and/or your favorite salsa.