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Categories:
pepper sweet onion garlic cooking oil kidney beans pinto beans vegetable juice chipotle chile cilantro chili powder cumin yellow cornmeal whole wheat flour baking soda salt egg buttermilk green chili peppers cooking oil Cheddar cheese
Viewed: 37 - Published at: 7 years agoIngredients
- 1 poblano pepper, chopped (about 3/4 cup)
- 1 medium sweet onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon cooking oil
- 1 (15 ounce) can kidney beans (drained and slightly mashed)
- 1 (15 ounce) can pinto beans (drained and slightly mashed)
- 1 (6 ounce) can V8 vegetable juice
- 1 tablespoon chipotle chile in adobo, chopped & seeded (canned)
- 1/4 cup snipped cilantro
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 cup yellow cornmeal
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup buttermilk
- 1 (4 ounce) can chopped green chili peppers
- 2 tablespoons cooking oil
- 1/2 cup cheddar cheese (grated)
Method
- Grease a 10-inch quiche dish or a 2 quart baking dish; set aside.
- In a medium skillet cook green pepper, onion, and garlic in 1 tablespoon hot oil till tender but not brown.
- Stir in the kidney bean, pinto beans, vegetable juice cocktail, chipotle, spices and cilantro.
- Heat through.
- Spoon the bean mixture into prepared baking dish.
- In a medium bowl stir together the cornmeal,.
- flour, baking soda and salt.
- Combine eggs, buttermilk, green chilis, and 2 tablespoons oil.
- Add to cornmeal mixture evenly over the top of the bean mixture.
- Bake uncovered in a 375 degree oven for 25-30 minutes or till golden brown.
