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Crispy Poblano Chiles Stuffed with Black Bean, Pork, Cheese Yellow Rice, and Bandera (Mexican Flag) Sauce (Ming Tsai) Recipe

Crispy Poblano Chiles Stuffed with Black Bean, Pork, Cheese Yellow Rice, and Bandera (Mexican Flag) Sauce (Ming Tsai) Recipe

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Crispy Poblano Chiles Stuffed with Black Bean, Pork, Cheese Yellow Rice, and Bandera (Mexican Flag) Sauce (Ming Tsai)

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Ingredients:

Serving

1 tbsp fermented black beans, rinsed and minced
1 tbsp garlic, minced
2 chopped jalapenos
2 chopped serranos
1 lb ground pork
1/4 cup cilantro, washed, dried , picked, and chopped
1 cup grated mexican cheese , such as manchego or monterey jack
4 large poblanos , blackened, peeled , seeds removed , slit up 1 side, and ready to stuff
salt and black pepper
corn oil, to cook
2 cups cooked long grain rice
corn tempura batter, recipe follows
bandera sauce red , recipe follows
bandera sauce green , recipe follows
cilantro crema , recipe follows
cilantro sprigs, for garnish
1/2 corn meal
1 cup rice flour
1 bottle ice cold sparkling water
4 plum tomatoes , blackened on dry skillet and peeled
2 cloves garlic , toasted in dry skillet
2 chipotle peppers , toasted whole in dry skillet
salt
black pepper
1 small onion, sliced
3 cloves garlic
3 green jalapenos , roasted, de-seeded, de-stemmed
1 cup chicken stock
corn oil, to cook
salt and black pepper
1 cup sour cream
1/4 cup chopped cilantro
1 lime, juiced
salt
pepper
cilantro, for garnish

Directions:

Preheat a fryer to 375 degrees F.
In a small saute pan coated lightly with oil, saute the black beans and garlic until soft, add the jalapenos, serranos, and saute 2 minutes, add the pork and cook about 8 to 10 minutes on low heat or until cooked through. Set aside and let cool.
Add the chopped cilantro and cheese. Stuff each chile full. Dip each one in the tempura batter and fry until golden brown, about 4 to 5 minutes. Season lightly with salt and pepper.
Plating: On a large plate, ladle each half with the red and green sauces, yin-yang-like, if possible. Place a small mound of rice in the middle of the plate. Top with a poblano chile, drizzle with cilantro crema, and garnish with a cilantro sprig.
Corn Tempura:
In a large bowl, mix the cornmeal, and rice, and whisk in the soda until a pancake batter consistency is achieved.
Bandera Sauce Red:
Transfer all ingredients to a blender and puree until smooth. Season with salt and pepper.
Bandera Sauce Green:
In a saucepan, coated lightly with oil, add the onions and garlic and sweat until soft. Add the jalapenos, bell pepper, cinnamon, season, and stock. Reduce by 50 percent then transfer to a blender. Puree until smooth and check for seasoning.
Cilantro Crema:
Mix all ingredients together and refrigerate until needed.
Yield: 4 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1214.92 Kcal (5087 kJ)
Calories from fat	824.55 Kcal
		% Daily Value*
Total Fat	91.62g	141%
Cholesterol	132.38mg	44%
Sodium	392.32mg	16%
Potassium	934.35mg	20%
Total Carbs	70.39g	23%
Sugars	5.28g	21%
Dietary Fiber	5.04g	20%
Protein	28.69g	57%
Vitamin C	39.9mg	66%
Iron	0.6mg	4%
Calcium	327.1mg	33%

Amount Per 100 g
Calories	231.76 Kcal (970 kJ)
Calories from fat	157.29 Kcal
		% Daily Value*
Total Fat	17.48g	141%
Cholesterol	25.25mg	44%
Sodium	74.84mg	16%
Potassium	178.23mg	20%
Total Carbs	13.43g	23%
Sugars	1.01g	21%
Dietary Fiber	0.96g	20%
Protein	5.47g	57%
Vitamin C	7.6mg	66%
Iron	0.1mg	4%
Calcium	62.4mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

31.1

Points
33

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Total Fat

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