Naked Relleno Recipe
fire roasted poblano stuffed with tomato, corn, jalapenos, onions and black beans and topped with jack cheese
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Ingredients
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Stuffed Poblano Ingredients
Method
Preparation Instructions
- 1
Roast the Poblano Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast in the oven for about 20-25 minutes, or until the skins are blistered and charred. Remove from the oven and cover with a kitchen towel to steam for about 10 minutes. Once cooled, peel off the skins and set aside.
- 2
Prepare the Filling
In a large skillet, heat olive oil over medium heat. Add diced onions and jalapenos, and sauté until onions are translucent, about 5 minutes. Add diced tomatoes, corn, black beans, cumin, garlic powder, salt, and black pepper. Cook for another 5-7 minutes until heated through. Remove from heat.
- 3
Stuff the Peppers
Carefully slice the roasted poblano peppers open lengthwise and remove the seeds. Spoon the filling mixture into each poblano pepper half, packing the filling in gently. Place the stuffed peppers in a baking dish.
- 4
Add Cheese and Bake
Preheat the oven to 375°F (190°C). Sprinkle the shredded jack cheese generously over the stuffed peppers. Bake for 15-20 minutes until the cheese is melted and bubbly.
- 5
Serve
Remove from the oven and let cool slightly before serving. Enjoy your Naked Relleno with your favorite hot sauce or salsa!
