To simplify Mexican chiles rellenos—fried, stuffed mild chile peppers—these poblano peppers are filled with a black-bean mixture (without first being roasted and peeled) and then baked in a spicy tomato sauce.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 425°F. In a blender, puree tomatoes along with their juice, jalapeño, half the onions, and the crushed garlic until smooth; season with salt. Pour sauce into a 9-by-13-inch baking dish and spread to cover evenly.
Step 2
In a bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onion, minced garlic, cumin, and the water; season with salt and pepper.
Step 3
Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos evenly with remaining 1/2 cup cheese; cover dish tightly with aluminum foil.
Step 4
Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce thickens slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes before serving.
