| Cuisine: Mexican | Type: Main Course | Serves: 4 |
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Source:
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Eating Well |
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Attributes:
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Healthy |
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Comments:
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Using the air fryer to roast the skins off made them a touch too soft to hold together, so next time I will road the chilies over the gas flame like I normally do. |
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Serving Suggestions:
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Ingredients:
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4 poblano peppers Cooking spray 8 oz. lean ground pork ¾ cup diced zucchini ½ cup chopped white onion ½ cup rinsed canned black beans 1 tbs. chili powder ½ tsp. garlic powder ½ tsp. salt ¼ tsp. ground pepper ½ cup sour cream ¼ cup chopped fresh cilantro, plus more for garnish ½ cup crumbled cotija cheese Tortilla chips & salsa verde for serving (optional) |
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Instructions:
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Lightly coat poblanos with cooking spray. Arrange in a single layer in the basket of a 6-quart air fryer. Cook at 400°F, flipping once, until the skins are charred, about 10 to 12 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. (or just toast them over a gas flame and they will be 'less cooked.' Meanwhile, cook pork, zucchini and onion in a large skillet over medium heat, stirring and breaking up the pork with a wooden spoon, until the pork is cooked through and the zucchini is tender, 5 to 8 minutes. Add black beans, chili powder, garlic powder, salt and pepper; cook, stirring, for about 2 minutes. Remove from heat and stir in sour cream and cilantro. Carefully peel the skin from the peppers and cut a slit, lengthwise, down one side of each pepper; remove and discard seeds. Gently stuff the peppers with the pork mixture. Carefully arrange the peppers in the air-fryer basket (they'll be delicate). Cook at 400°F until heated through, about 5 minutes. Top the stuffed chiles with cotija. Sprinkle with additional cilantro, if desired. Serve with chips and salsa, if desired. |
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2024-07-29