Chili Relleno Remix
- 4 Poblano or Aniheim peppers
- 1 cup queso fresco; crumbled
- 4 tblsp pine nuts; toasted
- 2 garlic cloves; minced
- 1 med sweet onion; finely chopped
- 1 can black beans; drained and rinsed
- cooking spray
- Preheat broiler. Slit the peppers on one side and remove the seeds. Place peppers on a cooking sheet and broil until charred. Place in a ziploc baggie for 15 min. and then peel the outer skin away.
- Lower oven temp to 375.
- In a med. size bowl mix all of the remaining ingredients together except cooking spray. Smash the black beans a bit.
- Coat a glass baking dish with cooking spray and and place the peppers in it. Stuff the peppers as full as you can; overflowing is OK. Place the dish in the oven for 20 minutes or until the cheese is melted and browned.
- ENJOY!
peppers, queso fresco, tblsp pine nuts, garlic, sweet onion, black beans, cooking spray
Taken from www.epicurious.com/recipes/member/views/chili-relleno-remix-1202117 (may not work)