Description

This Chile Rellenos recipe features roasted poblano peppers stuffed with a savory black bean and cheese filling, generously covered with a smoky roasted tomato ranchero sauce. Roasting the vegetables enhances their natural flavors, creating a rich and hearty dish perfect for a satisfying vegetarian meal. Finished with fresh cilantro, toasted pumpkin seeds, and optional sour cream, these stuffed chiles are baked to perfection, offering a delicious combination of textures and flavors.

Ingredients

Scale

Poblanos and Roasting

4-6 extra-large poblano peppers, whole with stems on
2 tablespoons olive oil (for roasting)
Salt and pepper, to taste

Roasted Sauce Vegetables

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

Sauce Seasonings

⅔ of the roasted onions (remaining after adding some to filling)
All roasted tomatoes (halved)
All roasted garlic cloves
All roasted jalapeños
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

Garnishes

Cilantro leaves
Toasted pumpkin seeds
Sour cream (optional)

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Instructions

Read Directions: Begin by carefully reading the entire recipe to fully understand each step before starting your preparation.
Roast Poblanos and Sauce Ingredients: Preheat your oven to 450°F. Line two sheet pans with parchment paper. On the first pan, arrange the halved tomatoes, sliced onions, whole garlic cloves, and halved jalapeños. On the second pan, place the whole poblano peppers. Drizzle all with olive oil and sprinkle with salt and pepper. Roast poblano peppers separately, turning them after 10-15 minutes. Adjust oven temperature to 425°F if needed. When garlic and poblanos are tender, remove them from the oven. Continue roasting tomatoes and onions for another 15-20 minutes until they are tender and caramelized. Allow all roasted vegetables to cool before proceeding.
Prepare the Filling: In a medium bowl, combine the drained and rinsed black beans with grated cheese or vegan ricotta. Season with salt, pepper, cumin, and chili powder. Taste and adjust seasoning as preferred. Chop one-third of the roasted onions and mix them into the bean and cheese mixture for added flavor.
Blend Roasted Ranchero Sauce: Transfer the remaining roasted onions, tomatoes, garlic, jalapeños, and any pan juices to a blender. Add cumin, coriander, chili powder, oregano, salt, tomato paste (if using), fresh cilantro, and a splash of water or broth to reach your desired sauce consistency. Blend the mixture until smooth and set aside.
Prepare Poblanos for Stuffing: Carefully cut a lengthwise slit in each poblano pepper from stem to tip. Gently remove the seeds under cold running water using your fingers. Some skin might come off during this process, which is acceptable as the skin is thin and does not require full peeling.
Assemble the Dish: Grease a 9 x 13 inch baking dish or an oven-safe skillet. Pour half of the roasted tomato ranchero sauce to coat the bottom of the dish. Place the prepared poblanos cut side up in the dish. Spoon the black bean and cheese filling into each pepper generously. Pour the remaining sauce over the stuffed poblanos. Optionally, sprinkle extra cheese over the top for additional richness.
Bake: Cover the baking dish with foil and bake in a preheated 425°F oven for 20-25 minutes until the filling is thoroughly warmed and melty. Then, remove the foil and bake uncovered for an additional 5 minutes to lightly brown the top and enhance the flavors.
Garnish and Serve: Remove the chile rellenos from the oven and garnish with fresh cilantro leaves, toasted pumpkin seeds, and a dollop of sour cream if desired. Serve warm for a comforting and flavorful meal.

Notes

Roasting the vegetables separately helps to maximize flavor and texture in both the sauce and the peppers.
Be gentle when removing seeds from the poblanos to preserve the pepper’s shape for stuffing.
Tomato paste is optional in the sauce but adds a deeper richness and thickness if used.
For a vegan version, use vegan herbed tofu ricotta and omit the sour cream garnish.
Adjust the heat level by using milder peppers or reducing jalapeños if preferred.
To make ahead, prepare the filling and sauce in advance and assemble just before baking.