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250ml Arizona Heat Infused Olive Oil Blend for tacos and grilled meats
Garden Infuzions

Spicy Southwest Stuffed Poblanos featuring Arizona Heat Infused Olive Oil Blend

Smoky roasted poblanos get filled with a hearty, cheesy Southwest-style stuffing and finished with the bold heat of Arizona Heat Infused Olive Oil Blend for a dinner that feels lively, cozy, and full of flavor.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion Cuisine, Mexican, Southwestern
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 large poblano peppers
  • 2 tablespoons Arizona Heat Infused Olive Oil Blend
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 cup cooked white rice
  • 1 cup black beans drained and rinsed
  • 1 cup corn kernels
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/2 cup shredded cheddar cheese for topping
  • 2 tablespoons sliced green onions for garnish
  • 1 tablespoon sour cream for serving, optional
  • 1 tablespoon salsa for serving, optional

Equipment

  • 1 Sheet Pan For roasting and baking the peppers
  • 1 Skillet Medium size for the filling
  • 1 Spatula For stirring the stuffing
  • 1 Chef Knife For slicing peppers and vegetables
  • 1 Cutting board For prep work

Method
 

Instructions
  1. 1. Heat the oven to 400°F and line a baking sheet with parchment paper.
  2. 2. Slice each poblano in half lengthwise and remove the seeds and membranes.
  3. 3. Place the pepper halves cut-side up on the baking sheet and brush lightly with olive oil.
  4. 4. Roast the peppers for 12 to 15 minutes, just until they begin to soften and blister.
  5. 5. While the peppers roast, set a skillet over medium heat and warm the Arizona Heat Infused Olive Oil Blend with the remaining olive oil.
  6. 6. Add the diced onion and cook for 3 to 4 minutes, stirring often, until softened.
  7. 7. Stir in the garlic and cook for 30 seconds, just until fragrant.
  8. 8. Add the cooked rice, black beans, corn, diced tomatoes, cilantro, salt, pepper, cumin, and chili powder.
  9. 9. Cook for 2 to 3 minutes, stirring gently, until the filling is hot and evenly mixed.
  10. 10. Remove the skillet from the heat and fold in the Monterey Jack cheese.
  11. 11. Spoon the filling into the roasted poblano halves and arrange them snugly on the baking sheet or in a small baking dish.
  12. 12. Top with the shredded cheddar cheese and bake for 12 to 15 minutes, until the cheese is melted and the peppers are tender.
  13. 13. If you want deeper color on top, broil for 1 to 2 minutes at the end, watching closely.
  14. 14. Finish with green onions and serve warm with sour cream or salsa if you like.

Notes

If your poblanos are especially large, you may need one extra pepper or a little more filling. The stuffing can be made ahead and chilled, then spooned into the roasted peppers right before baking. For a softer pepper, roast a few minutes longer before stuffing.

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