You can roast and peel the chiles and make the refried beans and tomato sauce in advance; all those elements can refrigerate for up to 1 week.

Our stuffed poblano peppers recipe is packed with creamy cheese, crispy bacon, and the perfect blend of seasonings, making ...

While the peppers are roasting, chop the chorizo into ¼-inch pieces and measure out 1½ cups; then set aside. My omnivore wife, Robin, enjoys this dish with either meat or vegetarian chorizo.

It happened. The first email in my 2019 in-box to feature a pitch for a pumpkin product. It was for SPAM Pumpkin Spice, which was weird (and maybe not real?), but another quickly followed: an ...

Preheat the oven to 350 degrees. Slice off ⅓ of each pepper lengthwise and reserve for later use. Remove seeds from peppers. Remove stems from reserved pepper slices, chop finely and set aside.

3) Assemble enchiladas - Fill tortillas with bean mixture, roll, and place in a baking dish. Top with enchilada sauce and cheese. 4) Bake and serve - Bake at 375F for 20 minutes.

Here, I’m going with a 50-50 rice-to-beans ratio, but if you have less rice, use more beans. If you have more rice, use fewer beans. Start by turning on your broiler.