Date-Infused Chili Rellenos Recipe

Name: Date-Infused Chili Rellenos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Poblano peppers; 2 teaspoons olive oil; 1/2 cup chopped red onion; 8 ounces pitted dates, diced; 4 cloves garlic, minced; 1 cup frozen corn niblets, thawed; 1 (15-ounce) can black beans, drained and rinsed; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 1/2 teaspoons chili powder; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 1/2 cups shredded Mexican cheese

Servings: persons

6 Poblano peppers
2 teaspoons olive oil
1/2 cup chopped red onion
8 ounces pitted dates, diced
4 cloves garlic, minced
1 cup frozen corn niblets, thawed
1 (15-ounce) can black beans, drained and rinsed
2 teaspoons ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups shredded Mexican cheese

1
Preheat oven to 350 degrees.
2
Bring 2 quarts of water to a boil in a 3 quart saucepan. Place peppers in boiling water and boil for 10 minutes. Remove from water and set aside.
3
Heat olive oil in a 10-inch skillet over medium heat. Saute onions for 5 minutes. Add diced dates, garlic, corn, beans, ground cumin, dried oregano, chili powder, salt and pepper. Cook and stir for 5 minutes. Remove from heat.
4
Reserve 6 tablespoons cheese for topping. Add remaining cheese to the vegetable mixture. Stir to mix well.
5
Make a slit along the side of each pepper lengthwise, making sure not to cut the peppers in half. Scoop out the seeds and veins with a small spoon. Spoon one sixth of the mixture into each pepper. Place peppers in a 13 x 9-inch baking pan. Top each with 1 tablespoon of the reserved cheese. Bake for 15 minutes or until the filling is heated through and the cheese is melted. Serve immediately.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 6 Poblano peppers, 2 teaspoons olive oil, 1/2 cup chopped red onion, 8 ounces pitted dates, diced, and more.

Yes, Date-Infused Chili Rellenos falls under the Soups & Stews 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.

Date-Infused Chili Rellenos

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