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1. Preheat oven to 400 degrees F. For sauce, in a blender or food processor combine tomatoes, half of the chopped onion, the jalapeno, garlic, and 1/2 teaspoon of the salt. Cover and blend or process until smooth. Pour sauce into a 3-quart rectangular baking dish.
2. In a large bowl combine black beans, three-fourths of the cheese, the water, cornmeal, the remaining chopped onion, the cumin, the remaining 1/2 teaspoon salt, and the black pepper (mixture may appear wet but will firm up during baking).
3. Stuff each poblano half with about 1/2 cup of the bean mixture. Place filled poblanos on top of the sauce in baking dish. Spoon the remaining bean mixture over the poblanos. Cover dish tightly with foil.
4. Bake for 30 minutes. Remove foil; sprinkle the remaining cheese over all. Bake, uncovered, about 5 minutes more or until cheese is melted. If desired, garnish with cilantro.