Chiles Rellenos 2

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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8 poblano (pasilla) chiles
2 (15-1/2 oz.) cans black beans, drained
1 pound ground beef, or shredded beef
1 large onion, thinly sliced
1 tsp. cayenne pepper
1-1/2 cups Monterrey Jack cheese, grated


While roasting the chiles take a thinly sliced onion and cook it in large pan over medium heat until golden. Remove the onion from the pan and set aside. Brown the beef, then remove and put in a large bowl.

Remove the skin from the chiles and cut small slits up the sides of the chiles and remove the seeds.

Mash one can of the black beans until they are almost smooth and combine with the other can of beans. Add the ground beef, cayenne pepper and about 1/2 a cup of the grated jack cheese to the bean mixture, and blend well.

Stuff the chiles with the mixture and layer the bottom of the baking dish with the sauteed onions. Place the stuffed chiles (slit side down) on top of the onion layer and cover the dish with foil. Place the dish in a preheated 350F oven for 10 minutes. Remove the foil and continue cooking until the cheese melts and starts to bubble.