Baked Chile Relleno
Submitted by: Scott

Edit Recipe! Ingredients

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6 large Poblano peppers
Tomatoes- Roma tomatoes or vine-ripened
Garlic cloves and Onion – add depth of flavor
Jalapeño peppers
olive oil
Black beans, drained and rinsed
Monterey jack cheese
Spices cumin, coriander, chili powder, dried oregano & salt and pepper
Tomato paste
Fresh Cilantro leaves


Directions

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1) Roast the poblano peppers, tomatoes, onions and jalapenos with olive oil in two large baking dishes.

2. While this is roasting, make the filling. In a medium bowl, mix the black beans, spices and cheese. You can also use vegan ricotta instead of cheese for a tasty vegan version!

3. Once the poblano chilies are roasted, peel them, and slit them vertically and stuff with the filling mixture.

4. Blend the rancheros sauce ingredients in a blender (tomatoes, onions, peppers). Spices and Cilantro, and tomato paste.

5. Stuff the roasted peppers with the black bean and cheese mixture and place over the ranchero sauce in an extra-large casserole dish or baking dish. A chile relleno casserole!

6. Then Bake!


Comments

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