Chili Relleno Recipe

Name: Chili Relleno Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Mexican
Ingredients: 4-6 extra-large poblano peppers, leave whole with stems on. (see notes); 6 ripe, medium tomatoes, (roma, or vine-ripened) halved; 6 fat garlic cloves- whole; 1 large onion, sliced into ½ inch wedges or slices; 2 small jalapeños- halved lengthwise; 2 tablespoons olive oil; 14-ounce can of black beans, drained and rinsed (Cuban Style is nice, or season them; see directions.); 6 ounces shredded Monterey Jack cheese, cheddar, or Mexican queso fresco (or 1 cup vegan Herbed Tofu Ricotta ); 2 teaspoons cumin; 1 teaspoon coriander; 1 teaspoon chili powder; 1 teaspoon dried oregano; 1 teaspoon salt; 1 tablespoon tomato paste (optional, but good); ¼ cup fresh cilantro plus more for garnish; 1/4-1/2 cup water or broth ( to the desired consistency)

Instructions

Prep:25minCook:1h

A healthy, lightened-up, baked version of Chile Relleno made by baking (instead of frying) the poblano peppers. Stuff with savory black beans and bake in the easy Rancheros Sauce. Vegan-adaptable.

Updated at: Sat, 07 Nov 2026 00:06:37 GMT