Chile Rellenos with Chipotle Black Beans and Mushrooms
4 medium-sized poblano peppers
1/2 cup grated queso freso
1/4 cup cheddar
1-2 tablespoons flour
2 eggs plus 1 egg yolk
1/4 teaspoon black pepper
a dash of salt
- Preheat the oven to 400. Blacken chiles over the open flame on a gas stove until they are slightly charred. Remove and let cool, peel off as much of the skin that comes off easily.
- Slice the chiles down the middle (leaving the caps intact) and remove the seeds. Place them on an ovenproof pan.
- Mix the cheeses, flour, and eggs. Stuff the mixture inside the chiles and and close with toothpicks
- Roast in the oven until the cheese has completely melted and chiles are cooked all the way through
1 12 oz can black beans, rinsed and drained
1 onion, diced
6 oz mushrooms, sliced
2 cloves garlic, minced
1 chipotle pepper, finely diced
Salt and pepper to taste
Saute the onions in a thin layer of vegetable oil, softening with salt and pepper. Add the mushrooms and cook until water is absorbed, then add the garlic and chipotle. Cook a few minutes more, then mix in black beans.