Chili rellenos (roughly translated to “stuffed peppers”) are generally crammed with cheese, dipped in batter, and deep-fried. This slimmed-down version grills the peppers instead, to eliminate much of the fat. In this version, black beans add extra protein and fiber, and the cheese is slashed, for a fresh, lighter twist on the traditional dish.
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4 large poblano chilies
1 Tbs. olive oil
1 small red onion, finely chopped
4 garlic cloves, minced
1 15-oz. can fire-roasted diced tomatoes, drained well
1 15-oz. can black beans, drained and rinsed well
1 tsp. dried cumin
1/2 tsp. dried oregano
1½ cups shredded Asadero or Monterey Jack cheese
- Preheat grill to medium. Grill poblanos, turning frequently, until softened and charred on all sides, 12–15 minutes. Remove from grill, and immediately wrap each pepper in paper towels. Let stand until cool enough to handle; peel charred skins off peppers, then split lengthwise and remove seeds.
- While peppers are grilling, heat olive oil in large skillet over medium heat, and sauté onion and garlic, 3–5 minutes, until tender. Stir in tomatoes, beans, cumin, oregano, and half of cheese. Season to taste with salt and pepper.
- Stuff peppers with bean mixture, and top with remaining cheese. Arrange peppers on top rack of grill. Close grill cover, and cook until cheese melts and filling is hot, about 5 minutes.
- Calories: 340
- Carbohydrate Content: 31 g
- Cholesterol Content: 45 mg
- Fat Content: 16 g
- Fiber Content: 12 g
- Protein Content: 19 g
- Saturated Fat Content: 8 g
- Sodium Content: 600 mg
- Sugar Content: 7 g