Recipe courtesy of Aarón Sánchez

Chile Relleno with Vegetable Picadillo and Black Bean Sauce

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  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
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Ingredients

Sauce:

Directions

  1. 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.
  2. 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.
  3. To assemble: spread a pool of the sauce on the bottom of a plate and place chili on top.
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