May 5, 2010

Start Your Fiesta Early

Black Bean and Egg Stuffed Poblano Chiles
It's funny, isn't it, how most people tend to look really good in their favorite color? And how people usually live in climates that make them feel at their best? We seem to have internal dials that, if not overridden by our socialization, lean us toward our own favorable outcomes. My inkling is that my intense love of breakfast is more than just my love of eggs and toast and nice little pastries. I'm of the physiology that optimally requires to be fed in the morning, and the sense of well-being breakfast provides just makes me love it. My dials are just set that way.

The zippy bold flavors of Mexican cooking make for an especially friendly breakfast, and here's one of my favorites. I'm not advocating this, but when I've been in Mexico, I've seen local men downing tremendously hearty breakfasts with a nice cerveza.

Black Bean and Egg Stuffed Poblano Chiles
1 poblano chile for each person you are serving
1.5 - 2 eggs per serving
1 15 oz. can black beans, drained and rinsed (This is enough for 3-4 chiles)
1 teaspoon ground cumin
A nice handful of grated white cheddar per serving
A nice shaving of cotija cheese per serving
Salt and pepper to taste
Salsa for serving

Roast each chile until blistery and blackened over most of its exterior. If you are lucky enough to have gas service, use your gas cooktop. Skewer each chile through the stem end with a fork, and hold the chile over the open flame, rotating as each side becomes charred. If you don't have a gas stove, broil close to your heating element, watching closely and turning so that each side gets evenly charred. (As long as you're at it, you may want to thrown in an extra chile here for tonight's supper-- Sliced thinly, roasted poblanos are fantastic in smashed potatoes aside a pork tenderloin.)

Scramble your eggs lightly. Season with salt and pepper to taste. Stop cooking them before they are at your desired level of doneness, as they will get more time under heat to finish. An overdone, tough, flubbery egg is no egg at all in my book. Use restraint here.

Mix the cumin in with the black beans.

Slice the chiles open from the stem end to about 1" from the bottom. Careful reach in and remove as many seeds and membrane as you can. Divide the beans, then the egg, between each chile. Tuck the grated cheddar in, leaving a good gap in the opening. Place under the broiler for just a minute or two, until the cheese is hot and melty and perhaps even beginning to barely brown in spots.

Top with salsa and sour cream, if you like.

10 comments:

  1. I love poblano peppers. Thanks for sharing this recipe!

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  2. These are just BEAUTIFUL.
    And make me even sadder that I can't get poblanos in the UK!
    I can almost taste them just by looking at the picture.. beautiful.

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  3. Oh my! Your poblano peppers dish looks delicious. I'm putting this on my list of recipes to try next weekend!

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  4. I really like stuffing peppers! We traditionally stuff them and deep fry them as a snack in India. This is a nice change from the usual way. Thanks for sharing this recipe!

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  5. I love this one, Can't wait to have it for breakfast on Saturday morning.
    I really like your recipes and blog.
    It is sooooo fun.
    Pat

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  6. I love this way of stuffing the peppers. Of course, I like my eggs a wee bit too much! Just delicious!

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  7. LOVE IT! love the roasted peppers

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  8. This looks so good! I'm going to have to make them very soon-thanks for the recipe!

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  9. I want this...even if it means I've started my fiesta late. ;)

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  10. I just bought 2 poblano chiles today. Thanks for the inspiration. I am going to try this tomorrow. Looks like a good breakfast to me.

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