- a bank of whole tomatoes in puree - 1 piece (900 g)
- jalapeno - 1 piece
- bulbs - 2 pieces (small)
- garlic - 3 teeth
- Salt and pepper - To taste
- a bank of black beans - 1 piece (570 g)
- Yellow corn flour - 1/2 cup
- Cheese Pepper Jack - 1 Glass
- Ground cumin - 1 teaspoon
- chili poblano - 4 pieces (large)
1. Clear the jalapeño and remove the seeds. Finely chop the bulbs. Remove two cloves of garlic and chop 1 clove. Rinse beans under cold water and dry. Cut the chili poblon along in half and remove the seeds. Preheat the oven to 220 degrees. 2. In a blender, stir tomatoes in puree, jalapeno, half a bulb and 2 whole cloves of garlic until a homogeneous consistency is obtained. Season with salt. 3. Pour the sauce into a baking dish and set aside. 4. In a medium bowl, mix the black beans, flour, 1/2 cup grated cheese, the remaining onion, chopped garlic, cumin and 3/4 cup water. Season with salt and pepper. 5. Divide the resulting filling between 4 chili poblano. 6. Put the chilli poblano in a baking dish with sauce. Sprinkle the remaining 1/2 cup of cheese over the top. 7. Cover the form with aluminum foil. Bake chili in the oven for about 45 minutes. 8. Remove the foil and continue baking until the sauce thickens and the cheese turns golden, 10 to 15 minutes. Then remove from the oven and cool for 10 minutes before serving.
Servings: 4