Black Bean–Stuffed Chiles Rellenos


These stuffed, battered and lightly fried chiles are a bit of a project, but worth it! If you have any left over, you can maintain their crispness by reheating over medium heat in a nonstick skillet coated with cooking spray, carefully turning occasionally. Look for queso Oaxaca in the specialty cheese section—it's a superb melting cheese.

Black Bean–Stuffed Chiles Rellenos
Photo: Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks
Active Time:
1 hr 5 mins
Total Time:
1 hr 5 mins
Nutrition Profile:


  • 8 medium poblano peppers

  • 2 ½ cups fresh tomato salsa, drained

  • 1 tablespoon canola oil plus 1 cup, divided

  • 2 cups Basic Mashed Black Beans (see associated recipe)

  • 1 cup shredded queso Oaxaca or Monterey Jack cheese

  • ½ cup all-purpose flour or rice flour

  • 4 large eggs, separated

  • ½ cup chopped fresh cilantro


  1. Preheat broiler. Place poblanos on a baking sheet. Broil on the upper rack, turning the peppers occasionally, until blackened on all sides, 12 to 18 minutes. Transfer to a large bowl and cover. Set aside for 10 minutes. Reduce oven temperature to 250°F.

  2. Meanwhile, puree salsa in a blender. Heat 1 tablespoon oil in a large skillet over medium heat until shimmering. Add the salsa and cook, stirring occasionally, until thickened, about 5 minutes. Transfer to a bowl and cover to keep warm. Wash and dry the pan.

  3. Peel the peppers, leaving the stems intact if possible. Carefully cut a vertical slit in each pepper and remove seeds. Fill each pepper with about 1/4 cup beans and 2 tablespoons cheese. Close the slit with toothpicks.

  4. Place flour in a shallow dish. Beat egg whites in a medium bowl until soft peaks form. Whisk egg yolks in another medium bowl until well blended. Fold the whites into the yolks.

  5. Line a baking sheet with 2 layers of paper towels. Heat the remaining 1 cup oil in the skillet over medium-high heat until shimmering. Carefully dredge 2 of the stuffed peppers in the flour, tapping off excess, then coat in the egg mixture. Add to the pan and cook, carefully turning once, until golden, about 4 minutes. Transfer to the prepared baking sheet and keep warm in the oven. Repeat with the remaining peppers.

  6. Serve the peppers with the reserved sauce and cilantro.



Associated Recipe

Basic Mashed Black Beans

Nutrition Facts (per serving)

388 Calories
22g Fat
35g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 pepper & 1/4 cup sauce
Calories 388
% Daily Value *
Total Carbohydrate 35g 13%
Dietary Fiber 4g 14%
Added Sugars 3g 6%
Protein 14g 28%
Total Fat 22g 28%
Saturated Fat 4g 20%
Cholesterol 93mg 31%
Vitamin A 1314IU 26%
Vitamin C 135mg 150%
Vitamin D 18IU 5%
Vitamin E 3mg 18%
Folate 21mcg 5%
Vitamin K 15mcg 13%
Sodium 469mg 20%
Iron 2mg 11%
Magnesium 6mg 1%
Potassium 62mg 1%
Omega 3 1g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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