Oven-Roasted Chile Rellenos and Tomatillo Salsa Recipe
Prep Time:
30 minutes
Cook Time:
40 minutes
Servings:
6 Servings
Ingredients
  • 10 tomatillos
  • 6 poblano peppers
  • 1 white onion, divided
  • 4 cloves garlic
  • 1 jalapeño, divided
  • 1 tablespoon oil
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 teaspoon chili powder
  • 2 teaspoon cumin, divided
  • 1 teaspoon coriander
  • 2 teaspoons salt, divided
  • 1 teaspoon smoked paprika
  • 6 tablespoons lime juice, divided
  • 1 ¼ cup cheddar cheese, divided
  • 1 cup cilantro
  • 1 avocado
Directions
  1. Preheat the oven to 400 F.
  2. Remove the husks from the tomatillos and place them on a baking sheet with the whole poblano peppers. Bake for 20 minutes, flipping the poblanos halfway.
  3. Dice the onion, garlic, and jalapeño.
  4. Add the oil to a frying pan and heat to medium high. Add ½ cup onions, garlic, and half of the jalapeño. Sauté for 10 minutes. Then add the black beans, chili powder, 1 teaspoon of the cumin, coriander, 1 teaspoon of the salt, smoked paprika, and 3 tablespoons of the lime juice. Simmer for 10 minutes, then add 1 cup of cheese. Stir to combine.
  5. When the tomatillos and poblanos are done, take them out of the oven to cool. Then place the tomatillos in a blender with 2 tablespoons of the chopped onion, the rest of the jalapeño, cilantro, 1 teaspoon of cumin, 1 teaspoon of salt, 3 tablespoons of lime juice, and the avocado. Blend until smooth.
  6. When the poblanos are cool enough to handle, peel the skins and discard. Then with a sharp paring knife, make a slit from the stem to the pointy end. Open up the poblano and remove the seeds. Fill the poblanos with the bean mixture and top with remaining cheese.
  7. Cover and bake for 20 minutes. Top with the tomatillo salsa and serve.