My take on a Chile-Relleno

I like to follow chefs on twitter, but the A delicious stuffed chileproblem is they’re always posting pictures without a recipe.  This week someone posted a picture of a chile stuffed with beans and rice and called it “enchiladas without the tortilla”.  I was at the store and decided I could easily make it myself, and I have to say it turned out to be delicious!

Shopping List (serves 4)

  • 4 poblano chiles
  • 1 chicken breast (I got a rotisserie chicken)
  • 1 box of mexican rice
  • 1 can of black beans
  • 4 cloves of garlic
  • shredded jack cheese
  • salsa verde

Directions

Start by making the mexican rice according to the box, and make some delicious garlic refried black beans

Lightly roast the chiles on a bbq or in a pan to soften and caramelize the outside.

Slice open the chile and layer in the rice and chicken.  Spoon in some salsa verde, add some shredded jack cheese, then add a scoop of the black beans.  Add a bit more salsa verde and sprinkle more cheese over the top.  Bake at 375 for 30 minutes and enjoy!

Be Sociable, Share!

Leave a Comment

Previous post:

Next post: