Chiles Rellenos de Queso y Frijol (Poblano Peppers Stuffed with Melting Cheese & Black Beans)

Ingredients

Contains dairy, egg, gluten. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Char the tomatoes, onion halves, garlic cloves and jalapeño in a dry cast-iron skillet or under a hot broiler until blackened on all sides.

   Work in a single layer and turn with tongs so everything chars evenly; the garlic and jalapeño will blacken quicker—watch them.

   10 min
2. 2

   Transfer the charred vegetables to a blender, add 1 tsp salt and 1/2 tsp ground cumin, and blend until mostly smooth; taste and adjust seasoning.

   If the salsa seems too thick, add 1–2 tablespoons of water and pulse to reach your desired consistency.

3. 3

   Place the poblano peppers directly over a gas flame, on a grill, or under the broiler and roast, turning, until the skins are blackened all over.

   A blackened skin gives smoky flavor; don’t worry if skins blister heavily.

   15 min
4. 4

   Put the roasted poblanos into a large bowl and cover tightly with plastic wrap or a plate to steam and cool.

   Steaming makes the skins easy to peel without tearing the flesh.

   10 min
5. 5

   Heat 1 tablespoon vegetable oil in a skillet over medium heat, add the chopped onion and sauté until translucent, about 5 minutes.

   Scrape up any browned bits—flavor—before adding garlic.

   5 min
6. 6

   Add the minced garlic, 1 tsp ground cumin and 1 tsp dried oregano to the onion and cook 1 minute until fragrant.

   1 min
7. 7

   Add the drained black beans and cooked rice to the skillet, stir to combine, mash about one-third of the beans with the back of a spoon, and season with 1/2 tsp salt and 1/4 tsp pepper.

   Leaving some whole beans gives nice texture in the filling.

   2 min
8. 8

   Carefully peel the cooled poblanos, make a lengthwise slit down one side of each pepper, and remove the seeds and membranes without ripping the pepper.

   Keep the stem intact for presentation and support while stuffing.

9. 9

   Stuff each pepper with about 2–3 tablespoons of the bean mixture and a generous handful (about 2 oz / 55 g) of shredded queso Oaxaca or mozzarella; press the edges closed gently.

10. 10

    Separate the 3 eggs. Whip the 3 egg whites in a clean bowl to soft peaks with a hand mixer or whisk (about 3–5 minutes).

    The whites should hold a soft peak—too stiff and they won't integrate smoothly with the yolk mixture.

    5 min
11. 11

    In a separate bowl, whisk the 3 egg yolks together with 1/3 cup all-purpose flour until smooth, then fold the whipped egg whites into the yolk mixture gently to make a light batter.

12. 12

    Lightly dust each stuffed pepper with 1/4 cup all-purpose flour, shaking off excess, then dip and coat them in the egg batter.

    Light dusting helps the batter stick; shake off excess flour so the coating stays airy.

13. 13

    Heat 1 1/2 cups vegetable oil in a wide skillet over medium-high heat until shimmering (about 350°F / 175°C), then fry the peppers in batches until golden and set, turning once.

    Do not overcrowd the pan; adjust heat so the batter browns without burning (medium-high usually works).

    12 min
14. 14

    Transfer fried peppers to a wire rack or paper towels to drain.

    5 min
15. 15

    Warm the blended salsa in a small saucepan over medium heat just until it simmers, then taste and adjust salt.

    3 min
16. 16

    Place a fried, stuffed poblano on each plate, spoon warm salsa roja over the peppers, drizzle with 2 tablespoons crema per serving, sprinkle with crumbled queso fresco and chopped cilantro, and serve with lime wedges.

    Serve with warm corn tortillas and a simple salad or rice to make it a complete meal.