- 2 large poblano chilies
- 1/2 cup chopped scallions
- 1/2 cup fresh cilantro, coarsely chopped
- 1 tablespoon olive oil
- 1 small onion, chopped (appx. 1 cup)
- 2 cloves garlic, minced
- 2 cans (15 to 16 ounces each) black beans, drained and rinsed
- 1 cup chicken stock
- 1 teaspoon ground cumin
- Salt and freshly ground pepper, to taste
- 11 oz fresh goat cheese
Preheat oven to 375 degrees.
On a foil lined baking sheet or roasting pan, place poblano chilies under broiler and broil until skins are charred, turning as necessary, approximately 15 minutes. Remove from oven, cover loosely with foil and allow to cool. Peel and discard charred skin, along with the stems and seeds. Coarsely chop poblano, transfer to a dish and toss with scallions and cilantro.
In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add 1 can beans and lightly mash using a fork or a potato masher. Stir in chicken stock, remaining can of beans and cumin. Season with salt and pepper. Simmer until thickened, 10-15 minutes.
In the bottom of a 1 ½ to 2-quart baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat, layering once more, so that you end with the pepper mixture. Bake for 20-25 minutes or until heated through.