Easy Chiles Rellenos
Easy Chiles Rellenos is a simple, vegetarian dish that is full of flavor. Poblano chiles are stuffed with rice, black beans, corn, and cheese to make a delicious meal.
Ingredients
- 5-6 large poblano chiles
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 cup frozen or fresh corn
- 1 cup cooked white rice
- 1 cup black beans, rinsed drained
- 1 tsp chili powder
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 2½ cups shredded Mexican cheese blend
- ½ cup red salsa
- Jalapenos, for garnish
- Chopped fresh cilantro, for garnish
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees. Spray a baking sheet with non-stick cooking spray. Place the poblanos on the baking sheet. Cook the poblanos for 10 minutes and then turn on the broiler for about 5 to 7 minutes or until the poblanos are blistered.
- Remove the poblanos from the baking sheet and place them in a a large bowl. Cover with plastic wrap and let stand for 15 minutes.
- Meanwhile, turn your oven to 375 degrees. In a large skillet over medium-high heat add the olive oil and onion. Saute the onion until softened about 5 minutes. Next, stir in the garlic, corn, rice, black beans, chili powder, paprika, coriander, cumin, garlic powder, salt and pepper. Stir to combine. Cook until heated through about 5 minutes.
- Peel the poblanos and discard the skins. Using a knife, make a 2-inch slit lengthwise in each poblano and remove seeds. Place the poblanos back onto the baking sheet.
- Next, stir in 1 1/2 cups of the shredded cheese into the rice mixture. Use a small spoon and stuff the poblanos with the rice mixture. Sprinkle the remaining cheese on top of the poblanos.
- Bake until the cheese has melted about 10 minutes. Remove from oven and garnish with salsa, jalapenos, and cilantro.
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