Ranchero Beef Stuffed Poblanos with Black Beans and Corn


Ranchero Beef Stuffed Poblanos with Black Beans and Corn

Meg T's recipe from our Most Aussome Recipe Contest adds big, bold extra sharp cheddar adds big flavor this spicy Mexican stuffed Poblano with beans and ranchera sauce.

Course Appetizer, Main Course, Side Dish
Cuisine Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4


  • 1- 7 oz. package Old Croc Extra Sharp Cheddar Cheese
  • 4 poblanos
  • 2 cups store bought shredded beef
  • 1 tablespoon olive oil
  • 1 small onion
  • 2 cloves garlic
  • 1 15 oz. can black beans
  • 2 ears fresh corn
  • 3/4 cup pico de gallo
  • 1/2 each teaspoon salt and pepper
  • 2 - 12 oz. jars ranchera sauce


  1. Preheat oven to 450 degrees. Shred Old Croc Extra Sharp Cheddar Cheese and set aside.
  2. Place poblanos on a baking sheet and roast 25 minutes or until blistered and charred on all sides, turning with tongs. Cool and gently peel off skins. Reduce oven temp. to 375 degrees.
  3. Dice onion and mince garlic then saute in a skillet with olive oil over med/high heat for 3 minutes.
  4. While onions and garlic are cooking place shredded beef in a large bowl, drain and rinse beans and cut corn from cob. Add to bowl along with the pico de gallo, salt and pepper and half the shredded cheese. Add in the cooked onions and garlic. Stir until well combined.
  5. Make slits going down the middle of poblanos leaving 1/4 inch at top and bottom. Remove seeds.
  6. Add both jars of ranchera sauce to a 9 x 13 baking dish.
  7. Evenly stuff each one with shredded beef mixture and place in baking dish on top of ranchera sauce. Top with remaining shredded cheese allowing some to spill into sauce. Bake 25-30 minutes.