Stuffed Cubanelles with Chipotle Sauce and Creamy Polenta

13 Aug

This meal was absolutely delicious.  The chipotle sauce, which was incredibly spicy, was balanced out perfectly by the richness of the beans and creaminess of the polenta.  If you don’t like your food super hot like Zak and I do, add an extra tomato and remove a chipotle or some adobo sauce from the recipe below.  I thought it was absolutely perfect though, and served this with a large dollop of sour cream and some of Zak’s homemade guacamole.  The quickness and ease of this recipe really belied the huge explosion of flavors in every bite.

Stuffed Cubanelles with Chipotle Sauce and Creamy Polenta

Serves 2

Cubanelles:

3 medium to large cubanelle peppers

Cooking spray

3/4 cup canned refried beans

2 cups leftover shredded pork

1/4 cup shredded Mexican cheese blend

4-5 small cubes of feta cheese

Preheat broiler.  Cover a baking sheet with tinfoil and spray liberally with cooking spray.  Place cubanelles on baking sheet and spray with cooking spray.  Broil approximately 15 minutes, turning with tongs once or twice to ensure even broiling.

Remove peppers from broiler and place immediately into a plastic zip lock bag to cool.  After cooled, remove seeds and ribs.  If desired, remove charred outer skin.  I left it on because I enjoy the smoky flavor.

Preheat oven to 350°.

Combine shredded pork, refried beans, and Mexican cheese.  Slice cubanelles lengthwise and stuff with shredded pork mixture.  Place seam side down in a casserole dish sprayed with cooking spray.  Smother with chipotle sauce (recipe follows) and cover casserole with tinfoil.

Bake, covered, for 25 minutes.  Remove tinfoil and add feta cheese.  Bake another 15 minutes until heated through.  Meanwhile, make creamy polenta.  Serve cubanelles and chipotle sauce over creamy polenta.

Chipotle Sauce:

1 small Vidalia onion, sliced

1 tbs. olive oil

3 tsp. tomato paste

2-3 chipotle chilies in adobo sauce, seeded, reserving adobo sauce (use less if you don’t like spicy food)

2-3 tsp. adobo sauce (use less if you don’t like spicy food)

1 small tomato, diced

4 cloves garlic, coarsely chopped

In a medium saucepan, heat olive oil over medium heat.  Add onion and garlic and sauté until onion is soft and translucent.  Transfer mixture to food processor.  Add tomato paste, chipotles, adobo sauce and tomato.  Pulse until smooth consistency is reached.  Pour over peppers before baking.

Creamy Polenta:

See recipe for Tomato and Wine Braised Short Ribs with Creamy Polenta, “creamy polenta” portion.  For this recipe, I used Homemade Beef Stock.

Advertisements

One Response to “Stuffed Cubanelles with Chipotle Sauce and Creamy Polenta”

Trackbacks/Pingbacks

  1. Crispy Polenta and Braised Swiss Chard with Cod Poached in White Wine « Kelseyincleveland's Blog - December 18, 2010

    […] to use the polenta before chilling include Merlot Mushrooms with Lemon Kohlrabi Greens and Polenta, Stuffed Cubanelles with Chipotle Sauce and Creamy Polenta, and Butternut Squash Polenta with Spicy Spinach and Shredded Pork.  After setting, consider […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: