1 teaspoon olive oil
1 medium onion
1 medium red bell pepper, diced
1 small chipotle pepper in Adobo Sauce
1½ teaspoons fresh lemon juice
4 medium poblano peppers
2 cups cooked black or pinto beans
½ cup Cabot Lite50 Sharp Cheddar, shredded
½ cup finely chopped fresh cilantro
1¼ teaspoons ground cumin
½ cup cornmeal
¼ teaspoon ground red pepper (cayenne)
MAKE Chiles Rellenos Sauce and set aside.
PREHEAT oven to 350°F.
REMOVE chipotle from Adobo sauce, cut in half and mince half of the pepper finely. (gloves are recommended when handling any hot peppers). Save the remaining half of pepper for the next time.
PLACE oil in medium skillet and heat over medium heat. Add onion, bell and chipotle peppers, lemon juice and cook for about 5 minutes. Remove from heat and place in fridge to cool.
PLACE Poblano peppers on baking sheet and cook for about 10 minutes, turning ¼ turn every 2-3 minutes. The skin will begin to blister. After the last turn, remove peppers and place in brown paper bag. Set aside to cool. Keep oven on at 350°F.
PEEL peppers gently when they are cool. Make a slice down the pepper on one side lengthwise. Carefully remove the core and seeds doing your best to keep the pepper whole. Set aside.
COMBINE beans, cilantro, cumin, cooled pepper and onion mixture and cheese in large bowl. Form the mixture into 4 elongated rolls and place them inside the peppers and close the peppers.
COMBINE cornmeal and ground red pepper in a small bowl. Generously sprinkle tops of rellenos with cornmeal mixture and place on lightly oiled baking sheet.
BAKE for 10 minutes, top each pepper with 2 tablespoons Relleno sauce and bake 10 more minutes. Serve immediately, with extra Relleno sauce on the side.
Try this with Shredded Pico de Gallo Salad.
Recipe courtesy of Diane Henderiks, R.D., Oakhurst, New Jersey.