Chili Relleno Recipe
View original ↗
Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.9

Chili Relleno Recipe

NUTRITION · PER SERVING80M COOK
CAL 21%·PRO 40%
CARBS 35G34% OF CAL
10G FIBER0G ADDED9G INTRINSIC16G OTHER9G TOTAL SUGAR
FAT 23G49% OF CAL
9G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Poblano peppers stuffed with black beans and cheese, baked in a rancheros sauce. This lightened version substitutes baking for frying while keeping the dish deeply flavored and satisfying.

mainmexicanbeansgluten freeveganvegetarian
View the full recipe on Feasting at Home →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 4-6 extra-large poblano peppers, leave whole with stems on. (see notes)
  • 6 ripe, medium tomatoes, (roma, or vine-ripened) halved
  • 6 fat garlic cloves- whole
  • 1 large onion, sliced into ½ inch wedges or slices
  • 2 small jalapeños- halved lengthwise
  • 2 tablespoons olive oil
  • 14-ounce can of black beans, drained and rinsed (Cuban Style is nice, or season them; see directions.)
  • 6 ounces shredded Monterey Jack cheese, cheddar, or Mexican queso fresco (or 1 cup vegan Herbed Tofu Ricotta )
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 tablespoon tomato paste (optional, but good)
  • ¼ cup fresh cilantro plus more for garnish
  • 1/4-1/2 cup water or broth ( to the desired consistency)
PREP
25M
SODIUM
1107MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.