Broiler Method- Place Poblanos in a baking dish, 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. The steam makes it easier to peel off the skin.
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. The steam makes it easier to peel off the skin.
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 ½ teaspoon of salt. Taste and add more salt if needed.
Carne Asada:
I used sirloin steak and diced it into small cubes. Place 1 tablespoon 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 the 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, rub your hands over the pepper to remove the top layer. You will be left with a soft green skin. Cut the peppers in half long ways and remove all of the seeds. If you started with 3 poblanos, you should now have 6 halves. Place them cut side up back into the same baking dish to be filled.
Spread a layer 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 a couple of minutes.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.