Go Back
Canned Poblano Pepper Recipes: Pantry Hero Feasts
Print Recipe

Canned Poblano Pepper Recipes: Pantry Hero Feasts

Prep Time10 minutes
Cook Time19 minutes
Total Time27 minutes
Calories: 180kcal

Ingredients

  • 1 can poblano peppers (whole or chopped, your call)
  • 1 cup corn kernels (frozen or canned, thawed)
  • 1 cup black beans, drained and rinsed
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1/2 cup  sour cream or Greek yogurt
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • Salt and pepper to taste
  • optional chopped cilantro, lime wedges, hot sauce

Instructions

  • Drain and chop the peppers if needed. They’re already friendly, but give them a rough chop so they blend nicely.
  • Sauté onions and garlic in a little oil until translucent and smelling amazing, about 3–4 minutes.
  • Add corn and black beans; cook for another 2–3 minutes. Gustatory high-five achieved.
  • Stir in the chopped poblano peppers, cumin, chili powder, salt, and pepper. Simmer 2 minutes to let the flavors mingle like old friends.
  • Turn off heat. Stir in sour cream and half the cheese until creamy. Spoon into a serving dish or skillet.
  • Top with the remaining cheese. Optional: broil for 1–2 minutes until the cheese is bubbly and golden.
  • Garnish with cilantro and a squeeze of lime if you’re feeling fancy. Serve hot.