[Elizabeth & Katy] Chile Relleno w/Vegetable Picadillo & Black Bean Sauce

[Guest guest]

* Exported from MasterCook *

 

Chile Relleno with Vegetable Picadillo and Black Bean Sauce

 

Recipe By : Aaron Sanchez

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1/2 cup Canola oil -- or more if desired

4 poblano peppers

 

VEGETABLE PICADILLO:

1/4 cup onions -- diced

1/4 cup yellow, red and green peppers -- diced

1/4 cup fresh corn kernels

2 tablespoons fresh cilantro -- chopped

1/2 cup queso blanco cheese -- diced

 

BLACK BEAN SAUCE:

1/2 cup onions -- chopped

1 tablespoon garlic -- chopped

1 tablespoon chipotle peppers in adobo sauce

1 tablespoon Mexican oregano

2 cups black beans, cooked

1/2 cup water

 

*This recipe calls for 2 cups Canola oil. Adjust to your needs.

 

Fry poblano peppers, in oil, until the skins are blistered. Peel, seed and

devein the peppers.

 

FOR THE VEGETABLE PICADILLO:

In a skillet, cook onions, peppers and corn for 5 minutes. Add cilantro and

cool the mixture. When mixture is cool, add cheese and mix thoroughly.

 

Slice poblano peppers lengthways and stuff with mixture until full.

 

FOR THE SAUCE:

In a medium saucepan cook onions, garlic, chipotle and oregano for 5 minutes.

Add the black beans and water and cook for another 5 minutes. Purée sauce until

smooth; season with salt and pepper.

 

TO ASSEMBLE:

Spread a pool of the sauce on the bottom of a plate and place chili on top.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Food TV Network

website.