Black Bean and Cheese Chiles Rellenos

Now that me and Esther live together, we are going to make all the delicious things and we’re pulling out the big guns! The Logan Square Farmer’s Market wins again for having beautiful poblano peppers and I knew exactly what I wanted to make this week.

Thanks to Eddie for teaching me the techniques to the perfect chiles rellenos! Also, conveniently, there are tons of little bodegas in the neighborhood packed with the right cheese!

Chiles Rellenos

4 Poblano Peppers
3-4 oz. Queso Chihuahua
1 c. Black Beans
1/4 White Onion, minced
2 Egg Whites, 1 yolk separated
Dried Oregano to taste
Salt and Pepper to taste
1/2 Can Diced or Puréed Tomatoes

First, roast/char your peppers over the flame on the gas stove til they start to blister and turn black. Each time a pepper is fully blackened, place in a mixing bowl and top with saran wrap or a baggie to let the peppers steam. Leave the peppers to steam while you go through the rest of the food prep.


Mince up your onion, grate your cheese, and strain your black beans! Mix all together and season with oregano, salt, and pepper to taste! Note that the cheese is pretty salty already so you may not even need to use salt!


Once your stuffing is all ready to go, pop it in the fridge to keep it nice and fresh!

Pull out your peppers and rinse them with cold water and brush away the charred pieces to reveal the smooth green flesh. Make a small-medium incision in the flesh and remove/rinse (as best you can) the seeds from the inside of the pepper. I like to leave some just to keep a bit of a kick, but it’s not for everybody. Esther’s had quite a bit of seeds and she said it was kind of “a punch in the face,” but in a good way!

For the egg batter, place your egg whites in a mixing bowl and whisk them into submission to stiff peaks. Then pour in the egg yolk and whip it up to a nice cream color.

Stuff your peppers with the filling, but not so much so that they are overflowing. We kind of stuffed ’em a bit too much. If you have toothpicks, it is best to seal your peppers so that they do not spill in your pan, I like to do about 3 per pepper. Me and Esther definitely forgot these, so we made a makeshift seal with a fork. Whoops!


In a medium sized skillet, pour in 1 T. of oil on medium-high heat. As the oil is heating up, dredge your peppers in the batter.

Once the oil is hot enough, place the peppers into the oil and let them cook on each side for about 2-3 minutes or until the batter begins to brown.


If needed, re-batter and fry again if some batter falls off in the process.

Let the peppers rest on a plate with paper towels to soak up the oil and to let the cheese fully melt and cook the insides. Warm the canned tomatoes in a pot and lightly season if necessary.


Serve with the tomato sauce on rice! I added some extra slices of cheese on top! What a delicious and hearty meal chockfull of green things tonight! We served our peppers with rice, salad, sliced avocado, sautéed green beans with lemon thyme, AND LOVE.


Bon appétit !



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