Roasted Poblanos stuffed with a creamy mixture of rice, tomato sauce, carne asada, and a layer of refried beans.
Sometimes the best recipes I make come from leftovers or items I have in my fridge. I wanted to make some type of stuffed poblano and behold, the Carne Asada Stuffed Poblano was born. At first, I wanted to just do Carne Asada with some of the leftover beans I had, but I only had one small piece of steak and it wasn’t going to be enough to fill up all the poblanos.
I always keep packets of cooked rice in my pantry, because it’s convenient and easy to heat up single portions of rice. Of course I couldn’t use just plain rice, so I made the sauce mixture that I use for Mexcian rice. Since the rice is already cooked, it won’t soak up the sauce like it doesn’t when you make it from dried rice. But I actually liked how saucy this mixture turned out! I could eat this combo on it’s own or wrapped in a burrito, it was delicious!
How to Roast Poblanos
It does time some time to prep the poblanos, and this probably why I don’t cook with them often. Poblanos have a tough outer skin that’s difficult to eat and needs to be removed. Roasting them till they become blistered on the outside makes this process easier.
Broiler Method– Place Poblanos in a baking dish, use the same one that you will be baking them in, and place under the broiler. Rotate each poblano till each side gets charred and blistered. Then remove from the oven and cover the dish with plastic wrap till they become cool enough to handle.
Open Flame Method– If you have a gas grill you can hold the poblano with tongs and roast them over the open flame. Rotate each poblano till each side gets charred and blistered. Then remove from the oven and cover the dish with plastic wrap till they become cool enough to handle.
Remove the plastic wrap and with your hands, rub off the top layer of the skin on each poblano. Cut the poblano in half, I left the stems on, and remove all the seeds from the inside.
Place the Carne Asada Stuffed Poblanos in a greased baking dish and spread a layer of refried beans on the bottom, then top with the carne asada rice mixture. Sprinkle with cheese, or omit like I did for mine. Bake at 350 degrees for about 15 minutes. To get the cheese browned, turn on the broiler for about a minute or two to get this color.
These carne asada stuffed poblanos are pretty filling on their own, but I added some sliced avocado for serving. They also reheat well and tasted just as good the next day!
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Carne Asada Stuffed Poblano
Roasted Poblanos stuffed with a creamy mixture of rice, tomato sauce, carne asada, and a layer of refried beans.
Ingredients
- 3 Poblanos Roasted, Peeled and cut in half with seeds removed.
- 1 lb Steak Your preference, chopped into small chunks
- 1 Tbsp Oil
- 1 Cup Refried Beans Can or Homemade
- 8 oz Cooked Rice I used the precooked package listed above.
- 1 Cup Mexican Shredded Cheese Blend or omit for dairy free
Tomato Sauce:
- 2 Roma Tomatoes Cut in half
- Small White Onion Just use half of it
- 2 Garlic Cloves Whole
- 1/4 Cup Chicken Broth or Water with a 1/2 tsp salt
Instructions
Roasting Poblanos:
Broiler Method- Place Poblanos in a baking dish, use the same one that you will be baking them in, and place under the broiler. Rotate each poblano till each side gets charred and blistered. Then remove from the oven and cover the dish with plastic wrap till they become cool enough to handle.
Open Flame Method- If you have a gas grill you can hold the poblano with tongs and roast them over the open flame. Rotate each poblano till each side gets charred and blistered. Then remove from the oven and cover the dish with plastic wrap till they become cool enough to handle.
Tomato Sauce:
Add Roma Tomatoes, half of a small white onion, garlic cloves, and chicken broth to a blender and blend till pureed. If using water then add 1/2 tsp of salt. Taste and add more if needed.
Carne Asada:
I used sirloin steak and diced into small cubes. Place 1 Tbsp oil on the steak and season with salt and pepper and stir well. Heat a cast iron skillet over medium-high heat and cook steak, turning to get all the sides. When the beef is done, add rice and tomato sauce mixture. Lower heat and allow to simmer till the rice absorbs some of the sauce. It will still be a little saucy.
Assembling the Stuffed Poblanos:
Once Poblanos are cooled, gently remove the top layer of pepper. You will be left with a soft green skin. Cut the peppers in half, I left the stems on, and remove all of the seeds. Set in a greased baking dish.
Spread a spoonful of refried beans on the poblano, then spoon carne asada rice mixture on top. Sprinkle with cheese or omit for dairy free. Place the stuffed poblanos into the oven at 350 degrees for about 15 minutes. To get the cheese browned, turn on the broiler for about a minute or two.
Recipe Notes
If you don't have Fresh tomatoes, you can make the sauce with an 8oz can of tomato sauce.
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