This is a long recipe — and it’s just a simplified version of the stuffed poblano appetizer served at Redrock Canyon Grill (theirs, for instance, contains roasted chicken and fresh tomatillos). But the result is impressive, and the ingredient list is not as intimidating as it looks at first glance. Some of the same ingredients, such as cilantro and red bell pepper, are used in more than one section of the recipe. And the sauces and stuffed poblanos can be prepared up to two days ahead of time, up to the point where the poblanos are breaded and fried.

10 poblano peppers (look for uniformly shaped poblanos)
1 bottle (12 oz.) salsa verde

Chipotle sour cream:
1 chipotle, minced, with juice
1/2 cup sour cream

Poblano filling:
1 lb. shredded cheese (a combination of cheddar and Monterey Jack or a Mexican cheese mix)
1 chipotle pepper, diced, including juice (canned chipotle peppers are available on Mexican aisle of most supermarkets)
1/2 cup chopped onion
1/2 cup diced red bell pepper

Black bean salsa:
1 can (16 oz.) black beans, washed
1 cup chopped red bell pepper
1 cup frozen corn, thawed
1/3 cup chopped cilantro
1/4 cup olive oil
1/4 cup lime juice
1/4 cup minced jalapeno peppers
1 1/4 cups chopped red onion
Salt and pepper, to taste

Breading:
2 cups flour, divided use
2 eggs
1 cup milk
1 cup dry Jiffy cornbread mix

Roast poblanos: You can do this on a grill, in hot oil, under a broiler or on the flame of a gas burner. When the poblano skins are blistered and charred, remove from heat and place in a bowl or other container; cover with plastic and set aside for 10 minutes. Then remove skin from poblanos under running water. With a paring knife or your fingernail (the poblano with be tender), make a slit in the poblano from bottom to top. Pull and discard the seeds and inner membranes, being careful not to tear the rest of the poblano. Set poblanos aside.

Stuff the poblanos: Combine all filling ingredients in a large bowl. Put about 1/2 cup filling mixture in each poblano. The poblanos can be prepared up to this point ahead of time and refrigerated for up to two days.

Make the chipotle-sour cream sauce: Stir together minced chipotle and sour cream. Refrigerate until ready to use.

Make the black bean salsa by combining all ingredients in a bowl.

When ready to cook poblanos, heat several inches of vegetable oil in a heavy pot and set up the three-part flouring station as follows: In the first bowl place 1 cup flour. In the second bowl combine the eggs and milk. In the third bowl combine the dry Jiffy cornbread mix and remaining flour.

Coat a stuffed poblano in the flour, shaking off excess. Dip it in the egg-buttermilk mixture, then roll it in the cornbread-flour mixture. Repeat with remaining poblanos.

Place one or two poblanos in the hot oil, depending on the size of the pot; don’t crowd them. Fry about three minutes or until light golden brown. Remove and keep warm while frying remaining poblanos.

Spread some salsa verde on a plate and place the stuffed poblano on top. Spoon some chipotle sour cream over the poblano (or use a squirt bottle for a more dramatic effect) and serve with black bean salsa on the side.
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