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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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


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


  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.