Chile Relleno With Beans (enchilada Style) Recipe
(COVERED W/CHILE AND CHEESE)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Roast the 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, turning occasionally, until the skin is blistered and charred. Remove from the oven and place in a bowl covered with plastic wrap to steam for 10 minutes. Once cooled, peel off the skin, making sure to keep the peppers intact.
- 2
Stuff the Peppers
Once the peppers are peeled, carefully make a slit down the side of each pepper and remove the seeds. Stuff each pepper with cooked black beans, ensuring they are filled well.
- 3
Prepare the Tortillas
In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side to make them pliable.
- 4
Assemble the Dish
Take each stuffed pepper and wrap it in a tortilla. Place the wrapped peppers seam-side down in a baking dish.
- 5
Add Sauce and Cheese
Pour the enchilada sauce evenly over the wrapped peppers. Sprinkle the cheddar and Monterey Jack cheese on top.
- 6
Bake
Preheat the oven to 350°F (175°C). Bake the assembled dish for about 20-25 minutes, or until the cheese is melted and bubbly.
- 7
Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy your Chile Relleno with Beans enchilada style!