Cheesy Stuffed Poblanos

Name: Cheesy Stuffed Poblanos
Yield: Serves 4 to 6
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 2 , cans (15 ounces each) pinto beans, rinsed; 1 cup, water; 1 tablespoon, vegetable oil; 1 , onion, chopped fine; 4 , garlic cloves, minced; 1 tablespoon, ground cumin; 1 tablespoon, minced fresh oregano or 1 teaspoon dried; 1 teaspoon, chili powder; 1 teaspoon, grated lime zest plus 1 tablespoon juice; , Salt and pepper; 1/8 teaspoon, cayenne pepper; 2 cups, frozen corn; 4 ounces, Monterey Jack cheese, shredded (1 cup); 4 ounces, sharp cheddar cheese, shredded (1 cup); 1/4 cup, minced fresh cilantro; 8 , poblano chiles; Tomato, salsa

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Appetizers

Latin America & Caribbean

Inspired by the Mexican dish chiles rellenos, we set out to make a recipe for cheesy stuffed poblanos.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4 to 6

TIME1¼ hours

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

Chiles rellenos are traditionally poblano peppers that are stuffed with cheese and then battered and fried. We felt the bright, vegetal flavor of the poblanos were lost during frying (not to mention we didn't want to contend with the mess t...

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