Enchilada-Inspired Stuffed Poblanos

Stuffed Poblanos

• 4 large poblano peppers
• 6 teaspoons avocado oil (divided)
• 2 teaspoon kosher salt (divided, plus more to taste)
• 1 teaspoon fresh ground black pepper
• 4 cloves garlic
• 1 bay leaf
• 1 tablespoon dried Mexican oregano
• 2 teaspoons cumin seeds
• 2 teaspoons whole peppercorns
• 12 ounces vegan ground
• 1 cup roasted corn (plus more for garnish)
• 1 cup cooked rice
• 3 cups homemade or store-bought enchilada sauce (homemade recipe below)
• 2 cups vegan cheese shreds (preferably a blend such as Colby-Jack or Mexican-Style shreds, divided)
• Thinly sliced avocado (for garnish)
• Fresh chopped cilantro for garnish
• Minced red onion (for garnish)
• Vegan feta or vegan queso fresco (recipe in my cookbook, for garnish)

Enchilada Sauce

• 2 dried guajillo chilies
• 1 dried California chili
• 3 dried chipotle chiles
• 3 cups vegan beef broth see recipe notes
• 6 cloves garlic
• ½ cup El Pato sauce
• 3 tablespoons ancho chile powder
• 3 tablespoons dried Mexican oregano
• 2 teaspoons ground cumin

1. 1

   Preheat oven to 350°F

2. 2

   Place the poblanos on a parchment paper lined baking sheet, and rub with 3 teaspoons avocado oil, 1 teaspoon salt, and 1 teaspoon pepper. Transfer the peppers to the preheated oven and bake until they’re slightly softened, 12 to 15 minutes. Remove and set aside.

3. 3

   Meanwhile, grind the garlic, bay leaf, Mexican oregano, cumin seeds, peppercorns, and remaining teaspoon salt in a mortar and pestle or spice grinder until a paste forms. Set aside.

4. 4

   Heat the remaining oil in a large sauté pan over medium heat. Once the oil is hot, add the vegan ground and season with the seasoning paste. Continue to cook, stirring often, until heated through. Reduce the heat to low, then stir in the corn, rice, 1 cup of the enchilada sauce, and 1 cup of the cheese shreds, mixing to combine thoroughly. Continue to cook until the cheese is melted throughout. Remove from the heat and set aside.

5. 5

   Cut a slit down the length of each poblano peppers. Using your fingers or a small spoon, try to remove and discard as many seeds as you can. Working in batches, carefully and generously stuff each pepper with the ground meat and rice mixture. Spread 1 cup of the enchilada sauce on the bottom of a baking dish and arrange the stuffed peppers into the dish. Drizzle the remaining enchilada sauce on top of the peppers, followed by the remaining cup of cheese shreds. Loosely cover the dish with foil and bake until the cheese is bubbly and melted, 20 to 30 minutes. Optional: you can remove the foil and broil on high for the last 3 to 5 minutes, making sure to keep an eye on the peppers so they don’t burn!

6. 6

   Remove from oven and garnish with thinly sliced avocado, cilantro, red onion, roasted corn, and vegan feta. ENJOY!

For the Enchilada Sauce

1. 7

   Rehydrate the dried chiles in boiling hot water for 15 minutes, drain and remove as many of the seeds as you can (I find it’s easier once they’re rehydrated), and place them into a high-powered blender along with the remaining sauce ingredients, besides the oil, flour, and salt. Pulse until smooth (see recipe notes). Taste and adjust seasonings, adding salt if necessary.