Chiles Rellenos

Ingredients and Weight:

• 8 large poblano peppers (1 pound)
• 1 cup vegetable broth
• 1 cup shredded Monterey Jack cheese (8 ounces)
• 1 cup shredded cheddar cheese (8 ounces)
• 1 cup chopped white onion (1/2 medium onion)
• 1/2 cup chopped fresh cilantro
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 2 eggs, beaten
• 1 cup all-purpose flour
• 1 teaspoon salt
• Vegetable oil for frying

Preparation Time:

• 30 minutes

Cooking Time:

• 45 minutes

Difficulty Level:

• 3/5 (Moderate)

Preparation Method Steps:

1. Roast the poblano peppers: Place the peppers on a baking sheet lined with aluminum foil. Broil in the oven for 10-15 minutes per side, or until the skins are blistered and blackened.
2. Remove the peppers from the oven and let them cool for 10 minutes.
3. Peel the peppers and remove the stems and seeds. Make a slit down the side of each pepper.
4. Heat the vegetable broth in a small saucepan.
5. In a large bowl, combine the Monterey Jack cheese, cheddar cheese, onion, cilantro, black beans, and corn.
6. Fill each pepper with the cheese and vegetable mixture.
7. Dip the peppers in the eggs, then dredge them in the flour seasoned with salt.
8. Heat the vegetable oil in a large skillet over medium-high heat.
9. Fry the peppers for 2-3 minutes per side, or until golden brown and crispy.
10. Drain the peppers on paper towels and serve immediately with your desired sauce.

Nutritional Information:

Per serving (1 stuffed pepper):

• Calories: 350
• Fat: 15 grams
• Saturated Fat: 7 grams
• Cholesterol: 75 milligrams
• Sodium: 500 milligrams
• Carbohydrates: 40 grams
• Protein: 20 grams

Dish Characteristics:

• Creamy and savory filling
• Crispy outer shell
• Vibrant colors and flavors
• Mild heat level

User Comments:

• "This is the best Chiles Rellenos I've ever had! The filling is so creamy and delicious."
• "I love the crispy outer shell. It's the perfect contrast to the soft filling."
• "The flavors are amazing! I can taste the Mexican spices and the sweetness of the corn and black beans."
• "It's a great dish to serve at a party or special occasion."
• "I would definitely recommend this recipe to anyone who loves Mexican food."

Special Precautions and Tips:

• Wear gloves when handling the poblano peppers, as they can irritate your skin.
• Fry the peppers in a large skillet so that they have plenty of room to fry evenly.
• Don't overfill the peppers with the filling, or they may burst during frying.
• Serve the Chiles Rellenos with your favorite sauce, such as a tomatillo salsa or a mole sauce.