These were a dream come true. Roasted poblano peppers stuffed with black beans, fresh corn and cheese then baked with a fluffy gluten free egg batter. These rellenos are slightly more like a casserole than true individually stuffed and fried chili rellenos. But this was by far the best chili relleno I've ever had! The pictures do no justice to the flavor of this dish.Baked Chili Relleno with Black Beans & Corn
4 large poblano peppers
1 can black beans, rinsed & drained
2 ears fresh corn cut of cob or 1 can corn
1/4 onion, diced
2 cup Mexican cheese
Paprika
Cumin
Chili powder
6 eggs
2/3 cup gluten free flour (I used King Arthur)
Salsa verde or enchilada sauce
Start by roasting your pepper in the over or on the grill until skin is lightly charred and bubbling. Remove peppers, place in a paper bag and allow to cool. Once peppers are cool, cut a small slit and carefully remove the stems and seeds and set aside. (I left most my seeds inside and it didn't bother me. Does make them slightly more spicy though.)
Heat oven to 375. In a large bowl mix together black beans, corn and onion (some may choose to sautee onion first). Add 1.5 cups of cheese to the mixture plus seasonings to taste. Begin filling peppers with bean, corn and cheese mixture through the small slit. Be careful no to tear the peppers. Place finished peppers in an 8x8 Pyrex dish that is well coated in cooking spray.
In a separate bowl using a hand mixer, beat together 2 eggs and 4 egg whites until fluffy. Slowly mix in flour mixture and continue to beat until fluffy. Pour mixture over peppers in Pyrex dish. Bake for 30 mins or until breading becomes fluffy and golden. Sprinkle the remaining cheese on top of the dish and place back in oven until melted.
Use a large spoon to serve being careful not break the peppers in half. Pour sauce of choice over peppers and top with a dollop of sour cream or Greek yogurt.
Enjoy!
