Ingredients

For the Peppers:

• 8 large poblano peppers 
• 2 tablespoons EVOO 
• 1 large yellow or white onion, finely chopped
• 2 jalapeno peppers, seeded and chopped 
• Salt and pepper 
• 2 cloves of garlic, grated or chopped
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin 
• 2 cans of pinto or black beans
  2 teaspoons hot sauce, or to taste 
• Juice of 1 lime 
• 3 - 4 cups of shredded easy melting cheeses like Oaxaca, Chihuahua, Monterey Jack, pepper jack or cheddar
• 1 bag of sturdy corn tortilla chips
  

For the Avocado Crema Sauce:

• 1 cup Mexican crema or sour cream
• 1 ripe avocado
• A handful of cilantro
• Juice of 1 lime

For the Pico di Gallo or Tomatillo Pico:

• ½ cup finely chopped red or white onion
• 1 jalapeno pepper, seeded and finely chopped 
• 1 Fresno chili or other red chili of choice, seeded and finely chopped 
• 2 cloves of garlic, grated or finely chopped 
• Salt
• Juice of 1 lime  
• 2 cups of seeded and chopped plum tomatoes or tomatillos

To Serve:

• Avocado Crema Sauce
• Shredded lettuce
• Thinly sliced radish
• Scallions, chopped or sliced on bias
• Mild or hot pickled jalapeno rings
• Pico de Gallo

Directions

For the Peppers:

Char the peppers directly on a gas burner on the stove top or place them on a foil lined sheet tray and broil in the oven. For either method, rotate the peppers so that they are charred all over.  Transfer the charred peppers to a large bowl and cover with a lid or plastic wrap.  Let cool in the bowl then peel off the skin and seed them.

In a medium saute pan, over medium heat, add the EVOO, onions and jalapeno. Season with salt and pepper and let the onions and peppers sweat for a couple of minutes. Add garlic and let cook for a minute more then add coriander, cumin, beans and season with hot sauce. Let simmer for a couple minutes to combine flavors. Then add lime juice, transfer to a food processor and  puree until smooth.

Preheat the oven to 400 degrees.

Place the cooled and seeded peppers on a foil lined sheet tray and fill them by laying cheese, chips and beans. Continue to layer until the pepper is full then fold the sides up to close the pepper as much as possible. Sprinkle more cheese on top and bake in the oven until the cheese is melted throughout.

Transfer to a serving platter and top with avocado crema sauce, shredded lettuce, radish, scallions, pickled jalapeno rings and pico de gallo. 

For the Avocado Crema Sauce:

Add all ingredients to the bowl of a food processor and puree until smooth. Transfer to a squeeze bottle and reserve until peppers are done.

For the Pico di Gallo or Tomatillo Pico:

In a medium bowl, combine the onion, peppers, garlic, a big pinch of salt and the lime juice. Let stand for 5 - 10 minutes then stir in the tomatoes or tomatillos.