Mexican cuisine · Vegetable Dishes

Chiles Rellenos de Frijol

Roasted poblano chilies stuffed with creamy black beans, deep-fried golden in a light egg-white batter.

Ingredients · for 4 servings

• 8 poblano chilies
• 400 g cooked black beans
• 1 white onion
• 2 garlic cloves
• 150 g queso fresco (or feta)
• 1 tsp ground cumin
• 4 eggs
• 3 tbsp flour
• 400 g strained tomatoes
• 500 ml sunflower oil
• Salt, pepper

Instructions

1. Blister the poblano chilies over an open flame or under the oven broiler for 8-10 min. until charred black all over, then let them sweat in a closed bag for 10 min. and peel off the charred skin.
2. Slit each chili lengthwise on one side, carefully remove the seeds and membranes, and leave the stem attached so the pepper holds its filling.
3. Finely chop the onion and garlic, sauté in 2 tbsp oil for 4 min. until translucent, add the beans with the cumin, and mash with a potato masher into a thick, spreadable mixture; season with salt and pepper.
4. Mix the bean mixture with the crumbled queso fresco, stuff the chilies with it, and close the opening with a toothpick; dust the stuffed chilies lightly all over with flour.
5. Beat the egg whites with a pinch of salt until stiff, fold in the egg yolks briefly, heat the remaining oil to 180°C, and dip the chilies one at a time in the batter, frying 2-3 min. per side until golden.
6. Drain on paper towels, simmer the strained tomatoes with salt for 5 min., and serve the chiles rellenos in the warm tomato sauce.