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17 December 2012,02:03 by
V.Chitralekha

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STUFFED POBLANO CHILLIES

Makes :
12

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Pre heat the oven temperature to 180°C / 350°F.
  • Place chillies in a hot frying pan and cook until skins are blistered and charred.
  • Place in a plastic food bag and allow to stand for about 10 - 12 minutes or until cool enough to handle.
  • Remove the skins carefully from the chillies and cut a slit on the side of each one. Discard the seeds and membranes, set it aside.
  • Filling: Heat the oil in a frying pan over a medium heat.
  • Add onion, sauté for 2 minutes or until soft. Add beef and cook, stirring, for 5 minutes or until brown.
  • Stir in beans, cayenne pepper and tomato puree, simmer to low flame for 5 minutes or until mixture reduces and thickens.
  • Spoon filling into chillies and place in a baking dish.
  • Sauce: Place tomatillos, onion, stock and coriander in a saucepan, simmer to low flame for 5 - 7 minutes or until sauce reduces and thickens.
  • Pour the sauce over chillies and bake for 20 - 25 minutes or until chillies are heated through.

INGREDIENTS

  • 12 poblano chillies

Beef And Bean Filling

  • 150 grams cooked or canned pinto beans, rinsed and drained
  • 100 ml tomato puree
  • 300 grams beef mince
  • 2 teaspoons Cooking oil
  • 1 onion, chopped
  • Pinch cayenne pepper

Tomatillo Sauce

  • 100 ml vegetable stock
  • 650 grams tomatillos, drained and finely chopped
  • 1 onion, chopped
  • 3 tablespoons chopped fresh coriander

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