Recipe: Pinto Bean and Pepperjack Cheese Chiles Rellenos

VPM | By Steven Raichlen

Published June 30, 2011 at 7:50 PM EDT

Updated July 6, 2023

Pinto Bean and Pepperjack Cheese Chiles Rellenos

4 large poblano peppers

1 tablespoons extra virgin olive oil, plus 1 tablespoon for drizzling

1 small onion, finely chopped

1 clove garlic, minced

1/4 cup pumpkin seeds (optional)

1 teaspoon ground cumin

1 can (15 ounces) low sodium pinto beans, drained, rinsed in a colander, and drained again

1 can (15 ounces) low sodium black beans, drained, rinsed in a colander, and drained again

1/3 cup chopped fresh cilantro

12 ounces pepper jack cheese, coarsely grated

Sea salt and freshly ground black pepper

1-1/2 cups hickory or other wood chips, soaked in water to cover for 1 hour, then drained

Cut the peppers in half lengthwise and scrape out the seeds.

Heat 1 tablespoon olive oil in a non-stick skillet. Add the onion, garlic, pumpkin seeds, and cumin and cook over medium heat until golden brown, 4 minutes. Stir in the beans, cilantro, and 2/3 of the cheese. Add salt and pepper to taste.

Spoon the mixture into the hollowed peppers. Sprinkle the remaining cheese on top and drizzle with remaining olive oil.

Set up your grill for indirect grilling and preheat to medium high (400 degrees). Just before cooking, toss the wood chips on the coals.

Arrange the peppers on the grill grate away from fire. Indirect grill until the peppers are tender and the cheese is browned and bubbling, 30 to 40 minutes.

Use a spatula to transfer the peppers to a platter or plates and serve at once.

Back To Full Story: Grilling Out, Not Tired Out

Recipe: Pinto Bean and Pepperjack Cheese Chiles Rellenos

Tags