Chile Relleno with Vegetable Picadillo and Black Bean Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
2 cups canola oil |
4 poblano peppers |
1/4 cup onions, diced |
1/4 cup yellow, red and green peppers, diced |
1/4 cup fresh corn kernels |
2 tablespoons fresh cilantro, chopped |
1/2 cup queso blanco cheese, diced |
1/2 cup onions, chopped |
1 tablespoon of garlic, chopped |
1 tablespoon chipotle in adobo sauce |
1 tablespoon mexican oregano |
2 cups black beans, cooked |
1/2 cup water |
Directions:
1. Fry poblano peppers until the skins are blistered. Peel, seed and devein the peppers. In a skillet, cook onions, peppers and corn for 5 minutes. Add cilantro and cool the mixture. When mixture is cool, add cheese and mix thoroughly. Slice peppers lengthways and stuff mixture until full.
2. To make the sauce: in a medium saucepan coated with oil, cook onions, garlic, chipotle and oregano for 5 minutes. Add the black beans and water and cook for another 5 minutes. Puree sauce until smooth and season with salt and pepper.
3. To assemble: spread a pool of the sauce on the bottom of a plate and place chili on top.
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