This meal is even Mama-approved which hasn't happened in quite a while so that's saying something!
Just fair warning: poblanos vary in spiciness...3 out of the 4 I picked were quite spicy, be prepared ; )
PS...things to look forward to: killer gingerbread pumpkin cupcakes, spinach artichoke dip, mexican brownie pudding, ravioli vegetable soup....get excited!!!
And please vote in my poll...it wont be up much longer!
Cornbread Stuffed Poblanos
2 poblano peppers
1 tbs flax meal + 3 tbs warm water
1/2 cup nondairy milk (I used plain soy milk)
2 tbs melted earth balance vegan butter
1/2 cup all purpose flour
1/2 cup cornmeal (I used blue cornmeal -- Arrowhead Mills brand)
1 tbs sugar
2 tsp baking powder
1/4 tsp sea salt
3-4 tbs salsa verde (I used Frontera's Tomatillo salsa)
Bean and Cheese Stuffed Poblanos
1 can vegetarian refried black beans
1/4-12 cup your fave salsa (I used Frontera's Mango Key Lime w/ roasted tomato and habanero)
Daiya cheddar cheese
To prep poblanos: On a grill or stove gas burner, char the skins of the peppers. Toss in a bowl and cover. Let steam for 5 min. Scrape/peel off skin and toss. (NOTE: you can skip the skin-charring step if you are short on time...the peppers will also hold up better that way during the filling process.) Cut peppers in half lengthwise and cut out the seeds and ribbing. NOTE: I only slit open two of the poblanos so it would be easier to bake the cornbread without spilling. Put the pepper inside up on a parchment (or foil) covered baking sheet.
To prep cornbread: Preheat oven to 400F. Mix flax egg and set aside. In a small bowl, stir together soy milk, melted butter, and flax egg. Toss in all dry ingredients and mix just until combined. Spoon into the peppers and divide evenly until most (if not all) of the batter has been used.
To prep bean/cheese mixture: Preheat oven to 400F. Mix together beans and salsa and divide half the mixture among the 4 pepper halves. Sprinkle on a layer of vegan cheese and carefully top with the remaining beans. Sprinkle with more cheese.
Bringing it all together: Put filled peppers in the oven and cook 20 minutes, or until cornbread is golden brown on top and cooked all the way through. Top cornbread with salsa verde. Serve immediately. Enjoy!