Chiles Rellenos Recipe

Prepare the Peppers

Preheat your oven to 400°F (200°C). Roast the poblano peppers on a baking sheet for 20-25 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven and place in a sealed plastic bag for 10 minutes to steam. Peel off the skins carefully.

Make the Filling

In a mixing bowl, combine Monterey Jack cheese, cream cheese, garlic powder, cumin, salt, and black pepper. Mix until well combined.

Stuff the Peppers

Once the peppers are cool enough to handle, make a slit down one side of each pepper. Remove the seeds and membranes. Stuff each pepper with the cheese mixture.

Prepare for Frying

In a separate bowl, beat the eggs. Place the flour in another shallow dish. Dip each stuffed pepper in the flour, then in the beaten eggs, coating well.

Fry the Peppers

In a large skillet, heat the oil over medium heat. Once hot, carefully add the stuffed peppers. Fry for 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.

Cook the Rice

In a saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until soft. Add the rice and stir for 2 minutes, then pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and liquid is absorbed.

Prepare the Beans

In a small saucepan, heat a little olive oil over medium heat. Sauté the chopped onion until translucent. Add canned black beans (drained and rinsed), cumin, and salt. Cook for 5-7 minutes until heated through.