Jun 09 2026
Restaurants›El Minuto Cafe›El Minuto Special Recipe

El Minuto Special Recipe

Inspired by El Minuto Cafe
Time1h
Serves4

Served with Chile Relleno, Rice & Beans

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Ingredients

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Chile Relleno

Rice

Beans

Method

Chile Relleno

  1. 1

    Prepare the Peppers

    Roast the poblano peppers over an open flame or under a broiler until the skin is blistered and blackened. Place them in a plastic bag for 10 minutes to steam, then peel off the skin. Make a slit down the side of each pepper and remove the seeds.

  2. 2

    Stuff the Peppers

    Stuff each pepper with cheddar cheese, being careful not to overfill.

  3. 3

    Make the Batter

    In a bowl, beat the eggs until fluffy. In another bowl, mix flour, salt, and pepper. Gradually add the beaten eggs to the flour mixture until combined.

  4. 4

    Fry the Peppers

    Heat vegetable oil in a frying pan over medium heat. Dip each stuffed pepper into the batter and fry until golden brown on all sides. Remove and drain on paper towels.

  5. 5

    Serve with Sauce

    Serve the fried chile rellenos topped with warm tomato sauce.

Rice

  1. 6

    Sauté Garlic

    In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

  2. 7

    Cook the Rice

    Add the long-grain rice to the saucepan and stir to coat with oil. Add water and salt, and bring to a boil.

  3. 8

    Simmer

    Reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.

  4. 9

    Fluff and Serve

    Remove from heat, fluff with a fork, and let it sit covered for 5 minutes before serving.

Beans

  1. 10

    Sauté Onion

    In a saucepan, sauté chopped onion over medium heat until translucent, about 3-4 minutes.

  2. 11

    Add Beans and Spices

    Add canned black beans, cumin, salt, and pepper to the saucepan. Stir and heat through for about 5 minutes.

  3. 12

    Serve

    Serve the seasoned black beans alongside the chile relleno and rice.

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