chilies rellenos recipe

A healthy, vegan adaptable, Roasted Chiles Rellenos Recipe - that is lightened up with the addition of black beans. Simplified by roasting (instead of frying) the peppers with the Salsa Ranchero Sauce ingredients - all baked together on one sheet-pan - saving a step!

Roasted Chiles Rellenos With Black Beans 

poblano peppers, leave

ripe, medium tomatoes,

garlic

jalapeños

tablespoons olive oil

black beans,

jack cheese

teaspoons cumin

coriander

chili powder

oregano

salt

tomato paste (optional, but good)

cilantro

water or broth

Roasted Chiles Rellenos with Black beans 

ROAST Poblanos and Sauce ingredients

Cut the tomatoes in half and arrange them on the sheet pan. Add the sliced onions to sheet pan, along with the whole garlic cloves, halved jalapeños and whole poblano peppers, making sure they are not overcrowded. You may need to use two sheet pans. (You can also char the peppers on a gas burner, see notes) Drizzle all with olive oil, sprinkle with salt and pepper and place on the middle rack and check after 15 minutes. (If your oven runs hot, you could turn it down to 425 if needed.) If the peppers are tender remove them (pasilla peppers will cook much faster than poblanos- please see notes) and check the garlic, removing it if tender. Otherwise continue roasting with the tomatoes and onions another 15-20 minutes, until peppers and onions are tender and tomatoes are juicy.

In the meantime make the filling

 Mix the canned beans (drained, rinsed) with the cheese. OR If going vegan, mix the beans with 1 cup of vegan herbed tofu ricotta.  Season the mixture with salt and pepper. If using plain black beans, add a teaspoon of cumin and chili powder.

When the poblanos are just tender, take the sheet pan out of the oven (leave the oven on) and let it cool.

Add ⅓ of the onions, chopping them up, and add into the filling mixture and stir.

Blend up the Roasted Ranchos Sauce

 Place the remaining onions into a blender along with the tomatoes, pan juices, jalapeño,  garlic,  cumin, coriander, chili powder, oregano, salt, tomato paste and fresh cilantro, adding a little water (or broth if needed) to thin it out, and blend until smooth. Set aside.

STUFF POBLANOS

Carefully cut a slit in the poblano peppers from stem to pointy end and using your fingers, gently remove seeds while rinsing them under cold running water. If the thin skins slip off, let them, but don&#8217;t worry about actively peeling them, especially poblanos &#8211; their skins are quite thin -leaving some of the skin on is perfectly fine.  Pasillo peppers have thick skin and should be peeled. In a large greased baking dish (or oven-proof skillet) pour a little of the roasted tomato ranchero sauce to coat the bottom (use about half the sauce). Place the peppers over top of the sauce, slit side up, then spoon the black bean filling into each one. Pour the rest of the flavorful ranchero sauce over top. At this point, you could add more shredded cheese to the top, or leave it off.

Cover with foil and bake 20-25 minutes in a 425F oven- or until the filling is warm and melty, uncover and bake 5 more minutes.

Garnish with cilantro leaves, toasted pumpkin seeds and sour cream if you like.

An excellent recipe! I've made this multiple times for both vegetarians and meat-eaters. Here are some notes that I've found whilst making them (not that anyone asked!):

- To anyone wanting to add meat, I would say: I used chicken chunks similar to the carnitas and they were far too large to be stuffed inside with the beans - I'd recommend using minced beef or cutting chicken into very very small pieces

- Also, I removed the tops of the peppers (I used the kind you find in british supermarkets, no idea what their 'breed' is) and de-seeded them before cooking, throwing away the tops, and stood them upright in the sauce

- The recipe works without a blender (thought my girlfriend had one but she didn't) if you continue to fry the onions, tomatoes, garlic etc. and add additional water/broth

- In celsius it's 220C/ 200C (fan) for the first part and 200C/180C (fan) when you're baking the stuffed peppers

I'll be checking out more of your recipes Sylvia, thanks :)

I made these as instructed, using the tomato paste and extra cheese on top, with the addition of ground beef. They were delicious. I wouldn't want them to be any more spicy. I will be making these again. Thanks for the healthy recipe!

These are the best chili rellenos I’ve ever made and ever eaten! I made them exactly like your recipe and my family and I loved them! I will make them again and again! Roasting the peppers (and veggies for the sauce) instead of dipping them in egg and flour made this recipe so much better! Yum!

I have made this recipe now, about 10 times.  It has become a bimonthly favorite in our household.  I have also passed it along to friends and family.  Because we liked this dish so much I am actively making more recipes from this site and have not been dissapointed yet.  (Just made the Thai Crunch Salad for lunch).  Thank you so much Sylvia!!

Incredible flavour! I never comment online but just had to, this is an absolute winner - thank you.

https://content.jwplatform.com/videos/MOpVH3CK.mp4

Healthy Chiles Rellenos Recipe with of black beans. Vegan-adaptable this is simplified by roasting (instead of frying) the peppers with the Salsa Ranchero Sauce ingredients – all baked together on one sheet-pan – saving a step! A 30-second Video 

Top 1 chilies rellenos recipe recipes from across the web

The most viewed chilies rellenos recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roasted Chiles Rellenos With Black ...

Top 1 chilies rellenos recipe recipes from across the web

The most viewed chilies rellenos recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Chiles Rellenos With Black ...

The most viewed chilies rellenos recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine