These Poblano Stuffed Chilies are roasted and stuffed, not deep-fried, making it a wholesome – and easy enough for a weeknight dinner.
Roast the chiles over an open fire, place in a plastic bag, and allow to steam for 10 minutes. Peel off the charred skin and carefully make a slit down one side of each chile. Extract the seeds and the ribs. Place on paper towels to dry out.
Heat olive oil in a saute pan and add the onion and garlic and saute until translucent. Add the ground beef and saute to take the rawness off the meat.
Add the rest of the ingredients and cook down until well incorporated. Season with salt and pepper, and set aside to cool.
Stuff each chile with a generous amount of meat stuffing.
Pour 2 cups of the tomato sauce into an 11 x 8-inch baking dish (I used 2 smaller dishes) that will fit the chiles snugly. Place them opening side down, in the baking dish. Cover tightly with aluminum foil and bake at 325 degrees F for 20-25 minutes.
Optional: Drizzle sour cream over the chiles in the dish. Serve with extra Fresh Tomato Sauce on the side.
Put tomatoes in a pan with the jalapenos, cover with water, and bring to a simmer. Cook at a fast simmer until fairly soft, but not falling apart. This takes about 10 minutes.
Put the jalapenos, garlic and a little of the cooking water into a blender and blend well, until broken up. Add the tomatoes and blend. The sauce should have a slightly rough texture.
Heat the oil in a large saute pan over high heat and add the sauce. NOTE: When you add the sauce to the oil in the pan, be careful as it will sputter as you don't want to burn yourself. Cook, stirring all the time and scraping the bottom of the pan, until reduced and the raw taste of garlic has disappeared about 5-6 minutes. Add salt to taste.
For a vegetarian version, stuff the chiles with Jack cheese or a mixture of goat cheese, spinach, and pine nuts.