A detailed plan isn’t necessarily required for a tasty meal to come together. It seems planning may be overrated. After all, “best-laid plans of mice and men oft go astray.” Coming up with a scrumptious meal can sometimes be a matter of just going with the flow and letting one thing lead to another.
I did have a few goals in mind: Corn on the cob had to be worked into the menu or soon be relegated to the compost bin. If I was going to fire up the charcoal grill to roast the corn I might as well roast and peel the poblano peppers too. Also, there was rice, which had been cooked the other day without anything particular in mind. That needed to be used.
So, the plan was to stuff the peppers with the rice, and I would put together a ranchero sauce to go over the stuffed poblanos. The roasted corn could either go in with the rice or into the ranchero sauce.
I rubbed the corn cobs with a wedge of lime dipped in a mixture of chili powder and salt, and put them on the grill to roast. Allowing corn to char adds wonderful flavor. I rubbed the corn with the lime, chili and salt again after roasting.
The poblano chili peppers were charred and put in a bag to sweat.
The rice was already quite flavorful because it had been cooked with vegetable broth and sautéed onions, garlic, jalapeños and Fresno chilis. I added the roasted corn and black beans to the rice.
For the ranchero sauce I sautéed onions, garlic, jalapeños and cumin seeds. Then I added a can of San Marzano fire roasted tomatoes and vegetable broth and let it simmer until it reduced to a thick sauce.
When I rinsed and peeled the roasted poblanos it was obvious they were too well cooked to be used for stuffing. Instead, I would make burritos with the rice, beans and corn. The whole wheat burritos were toasted in a dry skillet.
I chopped the poblano peppers putting some in the ranchero sauce and the rest went into a small pot with a little water. I blended the poblanos with a stick blender and added goat cheese into the pot to make a sauce. (While the blender was in hand I went ahead and partially blended the ranchero sauce). I seasoned the poblano pepper sauce with onion powder, garlic powder and salt.
The toasted burrito was served with poblano goat cheese sauce. Also on the plate was more of the rice, corn and beans with ranchero sauce.
The poblano goat cheese sauce was the star of the meal. That is a sauce I will be making again and again.