Baked Chiles Rellenos

Ingredients and Weight:

• 12 poblano peppers (1 pound)
• 1 (16-ounce) can of whole kernel corn, drained
• 1 (15-ounce) can of black beans, rinsed and drained
• 1 cup chopped yellow onion (4 ounces)
• 1 cup chopped bell peppers (4 ounces)
• 1 (4-ounce) can chopped green chiles
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 cup chopped fresh cilantro
• 1 (16-ounce) package of shredded cheddar cheese (2 cups)
• 1 cup homemade or store-bought enchilada sauce

Preparation Time:

30 minutes

Cooking Time:

25-30 minutes

Difficulty Level:

2 (Medium)

Preparation Method Steps:

1. Roast the poblano peppers over an open flame or in the broiler until the skins blister. Place in a bag for 15 minutes, then remove the skins, stems, and seeds.
2. Combine the corn, black beans, onion, bell peppers, green chiles, cumin, chili powder, salt, cilantro, and 1 cup of cheddar cheese in a bowl.
3. Stuff the peppers with the filling.
4. Place in a lightly greased baking dish.
5. Pour the enchilada sauce over the peppers.
6. Bake at 375°F for 25-30 minutes, or until heated through.

Nutritional Information (per serving):

• Calories: 300
• Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 65mg
• Sodium: 600mg
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 15g

Dish Characteristics:

• Creamy and slightly spicy filling
• Tender and slightly smoky poblano peppers
• Rich and flavorful enchilada sauce
• Bright and colorful appearance

User Comments:

• "The chiles rellenos were simply divine. The filling was perfectly balanced and the peppers were roasted to perfection."
• "I've had chiles rellenos before, but these were on a whole other level. The enchilada sauce was the perfect complement."
• "The dish was visually stunning and the flavors were out of this world. Highly recommend!"

Special Precautions and Tips:

• Wear gloves when handling the poblano peppers to avoid the capsaicin from getting on your hands.
• If you don't have a can of whole kernel corn, you can use frozen corn kernels.
• You can use any type of cheese you like for the filling, but cheddar is a classic choice.
• To make a vegetarian version of this dish, omit the shredded cheese.