Chile Relleno with Vegetable Picadillo and Black Bean Sauce

Total Time:
30 min
20 min
10 min
  • 2 cups canola oil
  • 4 Poblano peppers
  • 1/4 cup onions, diced
  • 1/4 cup yellow, red and green peppers, diced
  • 1/4 cup fresh corn kernels
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 cup Queso blanco cheese, diced
  • Sauce:
  • 1/2 cup onions, chopped
  • 1 tablespoon of garlic, chopped
  • 1 tablespoon chipotle in adobo sauce
  • 1 tablespoon Mexican oregano
  • 2 cups black beans, cooked
  • 1/2 cup water
  • 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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    Recipe courtesy of Melissa d'Arabian