Rellenos

Name: Rellenos
Ingredients: 6 large fresh Hatch chiles (or 8 medium sized chiles), or 6 poblano peppers or green bell peppers; 1 can (15 ounces each) low-sodium black beans, rinsed and drained; 3 tablespoons extra-virgin olive oil, plus 2 tablespoon for drizzling; 1 medium onion, finely chopped; 2 jalapeño peppers, seeded and finely chopped (for a hotter filling, leave the seeds in); 1/4 cup cilantro, chopped; 1 teaspoon ground cumin; 1 to 2 teaspoons of your favorite hot sauce, or more to taste; 3 cups (about 12 ounces) pepper Jack, Monterey Jack, or white Cheddar cheese, coarsely grated; Coarse salt (kosher or sea) and freshly ground black pepper; 1 can (15 ounces each) baked beans or grilling beans; 1 teaspoon Hatch chile powder, or more to taste

barbecuebible.com

In the mood for Mexican? Grill master Steven Raichlen's chile rellenos are stuffed with pinto beans and, of course, topped with bubbling pepper jack cheese.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at barbecuebible.com.

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Ingredients

6 large fresh Hatch chiles (or 8 medium sized chiles), or 6 poblano peppers or green bell peppers
1 can (15 ounces each) low-sodium black beans, rinsed and drained
3 tablespoons extra-virgin olive oil, plus 2 tablespoon for drizzling
1 medium onion, finely chopped
2 jalapeño peppers, seeded and finely chopped (for a hotter filling, leave the seeds in)
1/4 cup cilantro, chopped
1 teaspoon ground cumin
1 to 2 teaspoons of your favorite hot sauce, or more to taste
3 cups (about 12 ounces) pepper Jack, Monterey Jack, or white Cheddar cheese, coarsely grated
Coarse salt (kosher or sea) and freshly ground black pepper
1 can (15 ounces each) baked beans or grilling beans
1 teaspoon Hatch chile powder, or more to taste