Yesterday, I made a big batch of beef barbacoa, so today I woke up inspired with all sorts of delicious ways to enjoy the leftovers…
My husband is away on business, so I am eating like a bachelorette this week, which means I get to use one batch of barbacoa in a few different ways. Today, I am stuffing roasted poblano peppers with shredded barbacoa, black beans, sautéd garlic and onions, some green chilies and lots of shredded cheese.
These peppers are amazing and full of comforting southwestern flavors. They are also super flexible, so if you want to make them today, but don’t have leftover barbacoa in your refrigerator, they are also delicious with ground turkey or rotisserie chicken. Simply delicious.
Let’s get started…
So let’s say you did not happen upon this recipe on a search for ways to use leftover barbacoa, but still want to stuff your poblanos with this flavorful shredded beef. You will need to start by making a batch of barbacoa.
My recipe is simple, authentic and with an insta-pot or pressure cooker can be ready in about 90 minutes.
While the barbacoa is cooking, roast 3 or 4 halved poblano peppers in a 350 degree oven until they are slightly tender and sauté a small diced yellow onion and 2 cloves of finely minced garlic until translucent.
Once the barbacoa is ready, add about 2 cups of the shredded beef into a large bowl along with1/2 cup of black beans, 1/2 cup of sweetcorn, 4 ounces of diced green chilies, 1/4 cup of shredded mozzarella, 1/4 cup of shredded sharp cheddar and about 1/4 cup of finely chopped fresh cilantro.
Mix the filling until everything is evenly distributed and then fill each roasted poblano and top with the leftover shredded cheese.
Transfer the stuffed poblanos back into a 350 degree oven until the filling is hot and the cheese has melted. This should take about 10 minutes.
This recipe is so simple and if you are using leftover barbacoa, it is ready in less than 30 minutes…
First things first…. this barbacoa is delicious, so really anything you would stuff with it will also be.
Next, if you haven’t been utilizing poblano peppers, you have to grab some next time you swing by the grocery store. They are like a green peppers fun, kinda sweet, subtly spicy sister and they can be used anywhere you would typically use green peppers. I rarely bring green peppers home anymore.. it’s poblanos all the way for me now…
The sweetness of the corn, sautéd garlic and onions pairs so well with the smokey, subtle kick in the barbacoa and poblanos. Add those rich, creamy black beans and the melted cheese and these stuffed peppers are simply perfect.
If you are looking for a simple, but delicious way to use leftover barbacoa or any other ground or shredded meat you have looking for a job then give these stuffed poblanos a try!
You’ll be so glad that you did!
Barbacoa & Black Bean Stuffed Poblano Peppers
Ingredients
- 3-4 poblano peppers, halved
- 1 small yellow onion, diced
- 2 cloves of garlic, finely minced
- 1/2 cup of black beans, rinsed
- 1/2 cup of sweet corn, drained
- 4 ounces of diced green chilies
- 2 cups of shredded barbacoa
- 1/3 cup of mozzarella, shredded
- 1/3 cup of sharp cheddar, shredded
- 1/4 cup of fresh cilantro, finely chopped
Instructions
- Preheat your oven to 350 degrees
- Place the halved poblanos on a baking sheet, drizzle with a neutral oil and bake on a 350 degree oven until slightly tender (10-14 minutes) and then removed from the oven, but keep the oven set to 350 degrees
- Place a small skillet over medium heat and sauté the diced yellow onion until soft and translucent
- Add 2 cloves of finely minced garlic and cook for 60 seconds and then transfer the garlic and onions off of the heat
- In a large bowl, combine 1/2 cup of drained sweet corn with 1/2 cup of rinsed black beans, the sautéd onions and garlic, 4 ounces of diced green chiles, 2 cups of shredded barbacoa, 1/4 cup of shredded mozzarella, 1/4 cup of shredded sharp cheddar and 1/4 cup of finely chopped fresh cilantro
- Fill each half of poblano with the mixture and top with the remaining shredded mozzarella and sharp cheddar
- Return to a 350 degree oven until the filling is hot and the cheese has melted
