Chile Relleno with Vegetable Picadillo and Black Be

Name: Chile Relleno with Vegetable Picadillo and Black Bean Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Fry poblano peppers until the skins are blistered.
2
Peel, seed and devein the peppers.
3
In a skillet, cook onions, peppers and corn for 5 minutes.
4
Add cilantro and cool the mixture.
5
When mixture is cool, add cheese and mix thoroughly.
6
Slice peppers lengthways and stuff mixture until full.
7
To make the sauce: in a medium saucepan coated with oil, cook onions, garlic, chipotle and oregano for 5 minutes.
8
Add the black beans and water and cook for another 5 minutes.
9
Puree sauce until smooth and season with salt and pepper.
10
To assemble: spread a pool of the sauce on the bottom of a plate and place chili on top.

1315

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups canola oil, 4 Poblano peppers, 1/4 cup onions, diced, 1/4 cup yellow, red and green peppers, diced, and more.

Yes, Chile Relleno with Vegetable Picadillo and Black Bean Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chile Relleno with Vegetable Picadillo and Black Bean Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions