Name: Stuffed Poblano With Mole Negro Sauce Recipe
Total time: 135 min
Yield: 4
Cuisine: Mexican

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Stuffed poblano chili with black beans, quinoa and goat cheese-topped with a dark, complex and luscious mole negro sauce.  

How to make Stuffed Poblano With Mole Negro Sauce Recipe

Sylvia Fountaine | Feasting At Home Blog

Crawler

Mexican

<p>Stuffed poblano chili with black beans, quinoa and goat cheese-topped with a dark, complex and luscious mole negro sauce.  </p>

Vegetarian

Dried ancho chilies,  seeds and stem removed,  crumbled

Dried pasilla negro chiles,  seeds and stem removed,  crumbled

Water Or Broth

Seedless prunes

Large Onion Diced

Garlic Cloves Smashed

Chili powder

Cumin

Coriander

Cinnamon

12 canned chipotle peppers,  plus adobo sauce

Salt,  more to taste

Peanut butter

Dark bitter sweet chocolate

Cooked Quinoa

Cooked Black Beans

Salt And Pepper To Taste

Cumin and coriander

4 goat cheese

step 1

Make mole negro:in a small pot, place the crumbled dried chilies and cover with the 3 cups or broth. Bring to a boil, turn heat down to low and simmer covered, 10 minutes. Add prunes, stir, cover, simmer 10 more minutes, turn heat off, let cool saving the liquid.

step 2

In a saute pan, saute the onions and garlic in 2 tablespoons olive oil, over medium heat, stirring often until deeply golden brown, about 10-15 minutes. Take your time here and let them darken. Add the spices (cumin, coriander, cinnamon, chili powder) and saute 1-2 more minutes, toasting the spices. You can also use whole spices.

step 3

Place the cooked onion mixture in a blender along with the chilies and prunes and all the liquid, 1-2 chipotles and the adobo sauce. Blend until smooth, scraping down sides, adding just enough water to get the blender going (you may not need to add more). Once very smooth, pour this back into the pot and heat over low heat, covering. When warm, stir in the salt, peanut butter and chocolate. Once the chocolate is melted, taste and add more salt and pepper to taste. Add more heat of you like. As it simmers on low the flavor will continue to develop. It should taste deep and smokey, slightly salty and sweet. If bland, salt may help bring out the other flavors. Simmer on very low heat 10 minutes.

step 4

Blacken and blister the fresh poblanos over a gas flame or broil in the oven, turning often, until skin begins to blister and darken on most sides. Place peppers in a bowl, cover with foil, and let steam 10-15 minutes. Gently, run the peppers under cool water and peel skin off being careful to keep the pepper intact. Cut a vertical slit in the pepper and leaving stem intact, remove seeds with your fingers, rinsing the inside set on a paper towel, pat dry and place on a greased sheet pan.

step 5

step 6

Make the filling:in a small bowl, mix the cooked quinoa and black beans together, seasoning with salt and pepper to taste, adding cumin and coriander.

step 7

Assemeble fill the peppers halfway with the quinoa-black bean mixture. Add a tablespoon of goat cheese (optional, but delicious) then cover with more quinoa-black bean mixture, so the goat cheese is in the middle, like a sweet surprise. Place in a greased baking dish or sheet pan. Heat them in a warm oven (20 mins) or microwave. (you can also make these ahead and refrigerate at this point.) when heated all the way through and goat cheese melts, spoon the flavorful warm mole negro sauce over top.

step 8

Sprinkle with sesame seeds and cilantro and serve. Enjoy!

step 9

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