Pinto Bean And Pepperjack Cheese Chiles Rellenos Recipe

Name: Pinto Bean And Pepperjack Cheese Chiles Rellenos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: -4 large poblano peppers; -1 tablespoons extra virgin olive oil, plus 1 tablespoon for drizzling; -1 small onion, finely chopped; -1 clove garlic, minced; -1/4 cup pumpkin seeds (optional); -1 teaspoon ground cumin; -1 can (15 ounces) low sodium pinto beans, drained, rinsed in a colander, and drained again; -1 can (15 ounces) low sodium black beans, drained, rinsed in a colander, and drained again; -1/3 cup chopped fresh cilantro; -12 ounces pepper jack cheese, coarsely grated; -Sea salt and freshly ground black pepper; -1-1/2 cups hickory or other wood chips, soaked in water to cover for 1 hour, then drained

Servings: persons

-4 large poblano peppers
-1 tablespoons extra virgin olive oil, plus 1 tablespoon for drizzling
-1 small onion, finely chopped
-1 clove garlic, minced
-1/4 cup pumpkin seeds (optional)
-1 teaspoon ground cumin
-1 can (15 ounces) low sodium pinto beans, drained, rinsed in a colander, and drained again
-1 can (15 ounces) low sodium black beans, drained, rinsed in a colander, and drained again
-1/3 cup chopped fresh cilantro
-12 ounces pepper jack cheese, coarsely grated
-Sea salt and freshly ground black pepper
-1-1/2 cups hickory or other wood chips, soaked in water to cover for 1 hour, then drained

1
Cut the peppers in half lengthwise and scrape out the seeds.
2
Heat 1 tablespoon olive oil in a non-stick skillet. Add the onion, garlic, pumpkin seeds, and cumin and cook over medium heat until golden brown, 4 minutes. Stir in the beans, cilantro, and 2/3 of the cheese. Add salt and pepper to taste.
3
Spoon the mixture into the hollowed peppers. Sprinkle the remaining cheese on top and drizzle with remaining olive oil.
4
Set up your grill for indirect grilling and preheat to medium high (400 degrees). Just before cooking, toss the wood chips on the coals.
5
Arrange the peppers on the grill grate away from fire. Indirect grill until the peppers are tender and the cheese is browned and bubbling, 30 to 40 minutes.
6
Use a spatula to transfer the peppers to a platter or plates and serve at once.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: -4 large poblano peppers, -1 tablespoons extra virgin olive oil, plus 1 tablespoon for drizzling, -1 small onion, finely chopped, -1 clove garlic, minced, and more.

Yes, Pinto Bean And Pepperjack Cheese Chiles Rellenos 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.

Pinto Bean And Pepperjack Cheese Chiles Rellenos

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