Rellenos - BarbecueBible.com

Name: Rellenos - BarbecueBible.com
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

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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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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