Recipe courtesy of Aarón Sánchez
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Total:
30 min
Prep:
20 min
Cook:
10 min

Ingredients

Sauce:

Directions

Fry poblano peppers until the skins are blistered. Peel, seed and devein the peppers. In a skillet, cook onions, peppers and corn for 5 minutes. Add cilantro and cool the mixture. When mixture is cool, add cheese and mix thoroughly. Slice peppers lengthways and stuff mixture until full.

To make the sauce: in a medium saucepan coated with oil, cook onions, garlic, chipotle and oregano for 5 minutes. Add the black beans and water and cook for another 5 minutes. Puree sauce until smooth and season with salt and pepper.

To assemble: spread a pool of the sauce on the bottom of a plate and place chili on top.

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