The Crisper Whisperer: Grilled Chiles 'Resemblos' Recipe – a delicious recipe with peppers, pinto beans, yellow onion, garlic, ground cumin, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut the peppers in half lengthwise and remove the seeds.
2
In a medium bowl, combine the beans, onion, garlic, cumin, salt, if using, and 1 cup of the shredded cheese. Stir to combine.
3
Stuff each pepper half with a handful of the filling. Sprinkle some of the remaining 1/2 cup cheese over each stuffed pepper half.
4
Carefully place the pepper halves on the section of the grill with
5
. Cover and grill for about 15 minutes, until the cheese is melted and the peppers are nicely softened. Then transfer the peppers to the direct heat section of the grill for 3 to 5 minutes until the peppers are charred and softened to your satisfaction. Serve with cilantro, sour cream and salsa or Mexican-style tomato sauce, if desired.
260
kcal
Calories
7
g
Fat
31
g
Carbs
20
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 large poblano peppers, 1 can pinto beans, 1 small yellow onion, finely diced, 2 cloves garlic, finely chopped, and more.
Yes, The Crisper Whisperer: Grilled Chiles 'Resemblos' Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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