Chile Rellenos are about traditional as Mexican cooking gets. Who knew stuffed peppers could be, not only delicious, but filling as well. Spicy. Saucy. Cheesy. What is not to like about them? There are many variations as to how to make chile rellenos and what to stuff them with but most recipes call for roasting the peppers, to bring out the most flavor, and using some sort of cheese. This recipes calls for earthy flavors, like black beans and mushrooms, and sweet onions to balance it out. A generous sprinkling of creamy cheese finishes the peppers off. Add a tangy tomato sauce to the plate and goodness has been reached. Yum, yum.
WHAT YOU NEED:
– ½ cup shredded cheese (I used Monterrey cheese);
-2 cups of sliced mushrooms;
– ½ onion, thinly sliced;
-3 tablespoons of El Pato Tomato Sauce;
– 2 garlic cloves;
-1 15 oz. can of black bean, drained;
– ½ teaspoon of cumin;
– 1 14.5 oz. can of tomatoes;
– ¼ teaspoon of dried oregano.
WHAT YOU DO:
To roast peppers on a gas stove- Turn burner on high and place pepper directly on the open flame. Cook, turning to char on all sides until they resemble Freddy Krueger. To roast peppers in the oven- Place peppers on a baking sheet and generously coat peppers with oil. Place in a 450 degree oven and roast for 30-40 minutes, turning peppers occasionally to char on all sides.
Place peppers in a plastic bag until cool. Gently peel the skins of the peppers and cut a slit down one side of the peppers. Being very gentle remove the seeds and discard. In a sauté pan heat oil until shimmery. Add onions and sauté for about 5 minutes. Add mushrooms and garlic and continue to sauté until veggies are soft. Add salt, pepper and cumin. Stir to combine. Finally toss in black beans and let cook until beans are heated through.
Preheat oven to 350 degrees. Place peppers in a baking dish. Stuff peppers with the black bean filling and top with shredded cheese and cover baking dish with foil.
Bake for 15-20 minutes until cheese is melted. Meanwhile heat tomatoes and tomato sauce in a small saucepan. Add oregano and salt.
Cook until heated through. Place a puddle of sauce on a plate and plop a pepper on top. Top with more if desired. Mmmmm cheese.