Recipe courtesy of Patricia Quintana

Chiles Rellenos de Frijol con Salsa de Aguacate: Poblano Chiles Stuffed with Refried Beans Served with a Guacamole Sauce

  • Level: Intermediate
  • Total: 2 hr 19 min
  • Prep: 35 min
  • Inactive: 14 min
  • Cook: 1 hr 30 min
  • Yield: 6 servings
Share This Recipe

Ingredients

1/4 cup vinegar

1/2 cup vegetable oil

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

6 poblano peppers (can be substituted with bell peppers)

Stuffing:

1 1/2 cups black beans, washed and soaked overnight

1 garlic clove, chopped

1/4 cup vegetable oil or lard

1 small onion, chopped

Guacamole Sauce:

2 large, ripe avocados

5 ounces raw green tomatoes

5 ounces sauteed green tomatoes

1/4 onion, chopped

1 garlic clove, minced

1 handful cilantro

2 green chiles, finely chopped

1 cup cream, yogurt or creme fraiche

Salt and freshly ground black pepper

Directions

  1. In a large bowl, mix together the vinegar, oil, salt, and pepper and marinate the peppers in this mixture for at least 2 hours. While the beans are simmering, roast the peppers over an open flame, gently turning them so the skin is equally charred, and carefully ensuring not to overcook them. Remove from flame and cover with a damp towel for a few minutes. After this, the peppers are ready to be peeled. Once the skin has been removed, briefly dip them in water to ensure the peppers are clean and ready to be stuffed.
  2. For the filling: place the soaked black beans in a large pot or pressure cooker with the garlic and cover with water. Cook for 1 hour until beans are soft and creamy.
  3. Once the beans are cooked, puree them in a blender until they form a smooth paste. In a casserole dish, heat the oil or lard, add the chopped onions, and fry until golden brown, about 10 minutes. Next, add the mashed beans and fry them together with the onions. Season with salt and simmer over medium heat for 10 minutes.
  4. Gently slice open the peppers, remove the seeds, and fill the cavity with the refried bean paste. Gently fold the pepper over and press gently to maintain its shape.
  5. To make the avocado sauce, slice 2 avocados in half, remove the stone, and spoon the avocado flesh out. Place this in a blender and puree with the raw and cooked green tomatoes, onion, garlic, cilantro, and chiles. Add a cup of cream or yogurt and season with salt.
  6. Place the peppers on a plate, pour over the guacamole sauce and garnish with chopped cilantro.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.