Gourmet Corn and Black Bean Chile Rellenos are a delightful twist on a classic dish. These stuffed poblanos bring a medley of flavors and textures that will make your taste buds dance. Perfect for a cozy dinner or an impressive meal for guests.
The star of the show is the poblano peppers. They offer a mild heat and become wonderfully tender when roasted. The black beans add a hearty, protein-rich base, while corn kernels bring a touch of sweetness and a bit of crunch. Goat cheese introduces a tangy creaminess that pairs beautifully with the other flavors. Monterey Jack cheese melts into a gooey layer on top, adding a comforting finish. The herbs and spices, like cilantro, cumin, smoked paprika, and cayenne pepper, tie everything together with a savory and slightly smoky profile.
These Chile Rellenos pair wonderfully with a side of Mexican rice or a crisp green salad. A dollop of sour cream or a drizzle of lime crema can add a refreshing touch. Consider serving with a pitcher of chilled sangria for a festive meal.
Start by preheating your oven to 400°F. While that heats up, place the poblano peppers on a baking sheet and roast them for about 20 minutes. Turn them halfway through to ensure they blister evenly. Once they're blistered, transfer them to a bowl and cover it with plastic wrap. This step traps in steam, making it easier to peel off the skins after about 10 minutes.
Meanwhile, in a skillet over medium heat, sauté the onion and garlic until they become translucent. This should take just a few minutes. Toss in the black beans, corn, cumin, smoked paprika, cayenne pepper, along with some salt and pepper. Let them mingle for about 5 minutes, until the spices are fragrant and the mixture is heated through. Remove the skillet from the heat and stir in the goat cheese and cilantro.
Now, gently peel the skins off the peppers. Make a slit down one side of each and remove the seeds. Stuff them carefully with the bean and corn mixture, then sprinkle each one with Monterey Jack cheese. Set up a breading station with three bowls: one with flour, another with beaten eggs, and a third with breadcrumbs.
Heat some vegetable oil in a large skillet over medium-high heat. Dredge each stuffed pepper in flour, then dip in the egg, and coat with breadcrumbs. Fry the peppers in the hot oil until they're golden brown, about 3-4 minutes per side. Once done, let them drain on paper towels to soak up any excess oil.
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