Chile Relleno with Vegetable Picadillo and Black Bean Sauce
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
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
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.