Chile Relleno W/beans Recipe

Preparation Instructions

1. 1

   Roast the Peppers

   Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast in the oven for about 20-25 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven and place them in a sealed plastic bag for 10 minutes to steam. This will make peeling easier.

2. 2

   Prepare the Filling

   In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sauté until softened. Add the black beans, cumin, salt, and pepper. Cook for another 5 minutes, then mix in the chopped cilantro. Set aside to cool.

3. 3

   Stuff the Peppers

   Once the peppers are cool enough to handle, carefully peel off the charred skin. Make a slit in each pepper and remove the seeds. Stuff each pepper with the black bean mixture and top with shredded cheese.

4. 4

   Prepare the Batter

   In a bowl, beat the eggs until fluffy. Gradually add the flour, mixing until smooth.

5. 5

   Fry the Stuffed Peppers

   Heat a non-stick skillet over medium heat. Dip each stuffed pepper in the egg batter and carefully place it in the skillet. Fry until golden brown on all sides, about 3-4 minutes per side. Remove and drain on paper towels.

6. 6

   Serve

   Serve the chile rellenos hot, topped with warm tomato sauce. Enjoy!