Baked Chile Rellenos

Main Courses


4–6 extra-large poblano peppers, leave whole with stems on
6 ripe, medium tomatoes, (roma or vine-ripened) halved
6 large whole garlic cloves
one large onion, sliced into 1/2 inch wedges or slices
2 small jalapeños halved lengthwise
2 tbsp olive oil

For the filling
14-ounce can black beans, drained and rinsed
6 ounces grated Monterey jack cheese, cheddar, or Mexican queso fresco

Additions for the sauce
2 tsp cumin
1 tsp coriander
1 tsp chili powder
1 tsp dried oregano
1 tsp salt
1 tbsp tomato paste (optional, but good)
1/4 cup fresh cilantro plus more for garnish
1/4–1/2 cup water or broth (to the desired consistency)

Preheat the oven to 450° F. Roast the poblanos and sauce ingredients. Line two sheet pans with parchment. Cut the tomatoes in half and arrange them on the sheet pan along with sliced onions, whole garlic cloves, and halved jalapeños. On the second sheet pan add the whole poblano peppers. Drizzle everything with olive oil and sprinkle with salt and pepper. Bake and then check after 10 to 15 minutes. Turn the poblanos. When the garlic and poblano peppers are just tender, remove them from the oven. Roast the tomatoes and onions until the onions are tender and the tomatoes are caramelized and juicy. Take everything out of the oven (leave the oven on at 425° F) and let it cool. To make the filling, in a medium bowl, mix the canned beans (drained, rinsed) with the cheese. Season the mixture with salt and pepper. If using plain black beans, add a teaspoon of cumin and chili powder. Taste, adjusting salt, pepper and spices. Take half of the roasted onions, chop them up, add them to the bean filling mixture, and stir. To make the ranchero sauce, place the remaining onions into a blender along with the tomatoes, pan juices, jalapeño, garlic, and sauce additions (cumin, coriander, chili powder, oregano, salt, tomato paste and fresh cilantro), adding a little splash of water (or broth) if needed to thin it out. Blend until smooth and set aside. To stuff the poblanos, carefully cut a slit from stem to pointy end. Using your fingers, gently remove seeds while rinsing poblanos under cold running water. The thin skins may slip off, but don’t worry about actively peeling them. The skins are quite thin, and leaving some of the skin on is fine. In a 9 x 13 inch greased baking dish (or oven-proof skillet) pour about half of the ranchero sauce to coat the bottom. Place the peppers over top of the sauce, slit side up, then spoon the black bean filling into each one. Pour the rest of the sauce over the top. Cover with foil and bake 20 to 25 minutes in a 425° F oven, or until the filling is warm and melting, then uncover and bake 5 more minutes.