Description
Chile Rellenos is a classic Mexican-inspired dish featuring roasted poblano peppers stuffed with a flavorful black bean and cheese filling, topped with a rich roasted tomato ranchero sauce. This recipe combines smoky, spicy, and savory flavors, enhanced by the caramelized roasted vegetables and aromatic spices, all baked to perfection for a comforting and satisfying meal.
Ingredients
Vegetables
- 4-6 extra-large poblano peppers, whole with stems on
- 6 ripe medium tomatoes (roma or vine-ripened), halved
- 6 fat garlic cloves, whole
- 1 large onion, sliced into ½ inch wedges
- 2 small jalapeños, halved lengthwise
Filling
- 14-ounce can black beans, drained and rinsed (Cuban style or seasoned)
- 6 ounces grated Monterey Jack cheese, cheddar, or Mexican queso fresco (or 1 cup vegan herbed tofu ricotta)
- Salt and pepper, to taste
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ⅓ of the roasted onions, chopped
Roasted Tomato Ranchero Sauce
- ⅔ of the roasted onions (remaining after adding some to filling)
- All roasted tomatoes (halved)
- All roasted garlic cloves
- All roasted jalapeños
- 2 tablespoons olive oil (for roasting)
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 tablespoon tomato paste (optional)
- ¼ cup fresh cilantro, plus more for garnish
- ¼ to ½ cup water or broth to desired consistency
For Serving and Garnish
- Cilantro leaves
- Toasted pumpkin seeds
- Sour cream (optional)
Instructions
- Read Directions: Read the entire recipe thoroughly to understand the steps before beginning.
- Roast Poblanos and Sauce Ingredients: Preheat oven to 450°F. Line two sheet pans with parchment paper. On one pan, arrange halved tomatoes, sliced onions, whole garlic cloves, and halved jalapeños. On the second pan, place whole poblano peppers. Drizzle everything with olive oil, sprinkle with salt and pepper. Roast the poblanos separately, turning them after 10-15 minutes. Adjust oven to 425°F if needed. When garlic and poblanos are just tender, remove them. Continue roasting tomatoes and onions for another 15-20 minutes until tender and caramelized. Let all roasted ingredients cool.
- Prepare the Filling: In a medium bowl, combine drained and rinsed black beans with grated cheese or vegan ricotta. Season with salt, pepper, cumin, and chili powder. Taste and adjust seasoning as needed. Chop one-third of roasted onions and mix into the bean filling.
- Blend Roasted Ranchero Sauce: Place remaining roasted onions, tomatoes, garlic, jalapeños, and pan juices into a blender. Add cumin, coriander, chili powder, oregano, salt, tomato paste (if using), fresh cilantro, and a splash of water or broth to achieve the desired smooth sauce consistency. Blend until smooth and set aside.
- Prepare Poblanos for Stuffing: Carefully cut a slit lengthwise in each poblano pepper from stem to tip. Gently remove seeds under cold running water using fingers. Allow some skin to slip off if it does, but peeling is not necessary as the skin is thin.
- Assemble the Dish: Grease a 9 x 13 inch baking dish or oven-proof skillet. Pour half of the roasted tomato ranchero sauce to coat the bottom. Place the poblanos in the dish, slit side up. Spoon the black bean and cheese filling into each pepper. Pour the remaining sauce over the top. Optionally, sprinkle extra cheese on top.
- Bake: Cover the dish with foil and bake in a 425°F oven for 20-25 minutes until the filling is warmed and melty. Remove foil and bake uncovered for an additional 5 minutes to lightly brown the top.
- Garnish and Serve: Remove from oven and garnish with fresh cilantro leaves, toasted pumpkin seeds, and sour cream if desired. Serve warm.
Notes
- For a more smoky flavor, char the poblanos over a gas burner before roasting if preferred.
- Pasilla peppers cook faster than poblanos and should be watched closely if substituted.
- If using plain black beans, seasoning them with cumin and chili powder enhances flavor.
- Leaving some poblano skin on is fine; peeling completely is not necessary.
- Adjust the thickness of the ranchero sauce by adding more or less water or broth.
- To make the dish vegan, substitute cheese with herbed tofu ricotta and omit sour cream garnish or use a vegan alternative.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Mexican