Chiles Rellenos Vegetarianos

Chiles Rellenos Vegetarianos are stuffed poblano peppers grilled to perfection, filled with a savory mix of black beans, corn, and cheese, offering a delightful smoky flavor. This dish is a perfect representation of Mexican BBQ, bringing a hearty and satisfying vegetarian option to the table.

Ingredients

• Poblano peppers - 2 whole
• Black beans - 150 grams, cooked
• Corn kernels - 100 grams, fresh or frozen
• Queso fresco - 100 grams, crumbled
• Cilantro - 2 tablespoons, chopped
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Pepper - to taste
• Lime - 1, juiced
• Avocado - 1, sliced (for garnish)

Steps

1. Preheat the grill to medium-high heat.
2. Char the poblano peppers on the grill until the skin is blistered and blackened all over, about 10 minutes. Remove and place in a bowl covered with plastic wrap to steam for 5 minutes.
3. In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until softened, about 3-4 minutes.
4. Stir in the black beans, corn, cumin, salt, pepper, and lime juice. Cook for another 5 minutes until heated through. Remove from heat and fold in crumbled queso fresco and chopped cilantro.
5. Once the poblano peppers are cool enough to handle, carefully peel off the charred skin and make a slit down one side of each pepper to remove the seeds.
6. Stuff each pepper with the bean and cheese mixture, pressing gently to pack it in.
7. Return the stuffed peppers to the grill and cook for an additional 5-7 minutes, turning occasionally, until heated through and slightly charred.
8. Serve hot, garnished with avocado slices and additional cilantro if desired.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 20 mg
• Total Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber from beans and vegetables, promoting digestive health.
• High in antioxidants from peppers and corn, which may help reduce inflammation.

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