There’s a lot more fall weather happening here in the city, but I wanted to make one last bright summery meal. These chile rellenos are inspired by this recipe from Chef Aaron Sanchez.
These chile rellenos are my latest take on stuffed peppers and combine all of the flavor and fun of a typical taco night. Although I served these up with some chicken on the side, this works well all on its own as a satisfying vegetarian main dish. In fact, neither one of us really had much chicken with our chiles.
Unfortunately, the shape of these particular poblanos served as a bit of a challenge as far as stuffing went, so these are more of a layered chile than a stuffed one. The sweetness from the bell pepper and the corn balances well with the heat of the poblano and the chipotle in the black beans so this dish is spicy enough to be a spicy dish without sending you running for more water.
- Veggie oil
- 4 poblano peppers
- 1 yellow onion, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 10 oz frozen corn, thawed
- 1 large handful cilantro, roughly chopped
- 15 oz black beans
- 2 tsp oregano
- 1 chipotle pepper in adobo sauce, plus 1 tbsp of sauce
- Corn tortillas
- Queso blanco or other Mexican cheese
Heat some veggie oil in a large skillet over medium high heat. When the oil begins to smoke, add the poblano peppers. Fry the peppers on all sides until they begin to blister. Set them aside and when they’re cool enough, slice the peppers in half and peel out the veins and seeds. Keep the chiles warm while you prepare the rest of the meal.
Add a little more oil to the skillet if needed and toss in the onion, bell peppers, corn and salt. Saute the veggies, stirring occasionally for about 5 or so minutes. Transfer them to a serving bowl and allow them to cool down slightly. Add the cilantro and mix thoroughly.
Meanwhile, heat a saucepan over medium heat and combine the beans, oregano, chipotle pepper and adobo sauce. Simmer for 10 or so minutes until the beans are cooked through.
Just before serving, heat the tortillas up on the stove burners on very low heat. This should only take about 10-15 seconds per side. If you don’t have a gas range, heat them through in the oven at 350 degrees for 5 minutes.
Assemble the chiles by filling each half with the onion, pepper, and corn mixture. Top with the cheese and serve the beans and tortillas on the side. I also served some chicken breasts cooked with garlic and pepper on the side.