Stuffed Tamale Roasted Poblano Peppers

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Every now and then I receive a product to review that just knocks my socks off. A product that makes my life easier. A product that seamlessly fits into our weekly menu items and a product that leaves me wanting more. This past week that product was none other than the Tamale and Enchilada Sauce from 505 Southwestern. I wish I could let every single one of you taste this sauce. It is the perfect combination of heat and sweetness with hints of smokiness that literally transforms your kitchen into a Tex-Mex Haven. The sauce is thick, not watery, with chunks of diced tomatoes and  in every bite. To say I am sold would be an understatement.

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So what do you do with this Tamale and Enchilada Sauce? Why by all means you make Stuffed Tamale Poblano Peppers! I have people say that Tex-Mex/Mexican food intimidates them and they prefer to just leave it to the pros and eat out instead. This is when I shake my southern head and say Bless your Heart! My friends the reason most people are intimated by a certain food or dish to make is not because they are worried on “how” to cook it but rather they are afraid that the “flavor” or the “taste” won’t be there. True, Tex-Mex just like any other cuisine hinges its success on different combinations of flavors and all but it doesn’t have to be overwhelming and leave you fearful in the kitchen, especially if you have the right ingredients on hand and in particular sauces like those from 505 Southwestern. I am telling you right now- these 505 sauces will make your life easier, well your kitchen life that is, I can’t vouch for whether they will make the clothes magically disappear and get the kids to school on time:)

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My Stuffed Peppers are full of flavor with chunks of goodness. A combination of turkey and ground beef serves as the protein portion of the filling while the combination of Monterrey jack cheese and queso fresco bring the fresh oeey goodness. Corns, black beans and green chiles slide on into the filling to round it out and then it is all topped with a stirring of this amazing 505 Southwestern Tamale and Enchilada Sauce. If you are not into peppers as much as our family, you are more than welcome to use this exact filling with tortillas or taco shells. In fact, the next night I scooped out the filling from some of the leftover peppers and tossed it with some chopped lettuce making one heck of a Taco Salad if I say so myself!

 A Pretty Cool Side Note: I  pre-roasted the peppers to a certain degree before hand while cooking the filling to save a little time in the end. So the goal of roasting them a second time already stuffed is to give them that nice char and have the pepper skin be soft to the touch without waiting what seems like forever in order to dig in:) Remember your filling will already be cooked.

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For all my Texan readers you can now fin 505 Southwestern Sauces at your local HEB Store!

505southwestern

Stuffed Tamale Poblano Peppers
 
Prep time
Cook time
Total time
 
Ingredients
  • ½ lb. ground turkey
  • ½ lb. ground beef
  • 1 bell pepper, diced
  • 1 small onion, diced
  • 1 4 oz can green chiles
  • ¾ cup of fresh corn or canned corn kernels
  • ¾ cup black beans, rinsed and drained
  • ½ cup Monterrey Jack Cheese
  • ½ cup Queso Fresco
  • 6 Large Poblano Peppers
  • ½ tsp salt and pepper each
  • ¼ tsp cumin
  • 1 TBSP freshly chopped cilantro
  • ½ cup tortilla strips toppings (in the salad dressing isle)
  • ½ cup 505 Southwestern Enchilada and Tamale Sauce
Instructions
  1. Slice the peppers in half and or cut a wide circle around each stem hollow out the inside in order to stuff them entirely. Remove the seeds and ribs.
  2. Place the peppers in a baking dish skin side up. Broil about 5-7 minutes, then flip the peppers and broil 5 more minutes.
  3. Meanwhile, cook your turkey and ground beef in a large skillet, when almost brown add in the chopped onions, bell pepper and green chiles. Cook for another 5-6 minutes until the onions and pepper are translucent. Stir in the cilantro, corn, black beans and seasonings. Remove from heat and allow to cool slightly. Stir in the cheeses, tortilla strips and tamale sauce. Mix well and then begin stuffing the peppers regardless of whether you cut them in half or left them whole. Replace caps to the peppers if you left them whole and secure with a toothpick.
  4. If you are grilling then heat grill to 400 and grill the peppers approximately 30 minutes. If you are roasting them then place the stuffed peppers back into the baking dish and roast at 400 for 15-20 minutes. Remember, we already pre-roasted the peppers to a certain degree to save a little time in the end. So the goal of roasting them a second time already stuffed is to give them that nice char and have the pepper skin be soft to the touch. The filling is already cooked.

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Comments

    • kbelleicious says

      Let’s make a deal then- you try my peppers and I will make that oreo milkshake of yours that sounds too good to be true:)

    • kbelleicious says

      the sauces are all just amazing Barbara. They have so many too that it was hard to talk about just one in this post:)

  1. says

    Oh Jessica! you have outdone yourself – these peppers look SO good – I’ve been meaning to make stuffed poblanos but haven’t – you’ve convinced me!
    mary
    Mary recently posted..Berry Tarts.My Profile

  2. says

    My husband would be thrilled to eat this for dinner or even breakfast with an egg on top! All his favorite food groups – beef, cheese and sauce. I love reading about this product and it is VERY cool they publish a scripture on each and every bottle. I hope you have a wonderful Mother’s Day!
    Tricia @ Saving room for dessert recently posted..english muffin french toastMy Profile

    • kbelleicious says

      With an egg on top! Now that is genius. Yes that would be even better and I can’t wait to try it myself. My husband loves eggs too

  3. kitchen flavours says

    Wow, your stuffed poblanos look so, so delicious! Wish I could grab one off the screen!
    Happy Mother’s Day!

    • kbelleicious says

      They actually are Sue. Usually I do plain bell peppers but the poblano flavor adds much more dimension and gives a nicer char flavor when grilled than the peppers:

    • kbelleicious says

      So glad to see you are back Stephen! I will be by shortly. Not sure what screen is coming up for you when you comment but I am getting them???

  4. says

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  5. says

    These peppers sound wonderful. The scripture reminded me of In-N-Out Burger. They also have a scripture citation on the inside border of the bottom of their drink cups!