Black Bean Chile Rellenos in a Spicy Romesco Sauce and Sweet Corn Pitas

I love chile rellenos - in almost every shape and form vegetarian. This one could use a bit more viscosity so I might recommend pureeing longer, or, with a dash of liquid to thin it out some.

The sweet corn pitas are amazing!

Black Bean Chile Rellenos with Spicy Romesco Sauce

Kiss My Balsamic food blog

Stuffed Peppers:

6 poblano peppers

3 red bell peppers

black beans, cooked (about 2 c)

mozzarella cheese, thinly sliced

gruyere cheese, thinly sliced

Romesco Sauce:

1 cloves garlic

1 c almonds, whole

1/2 habanero

8 leaves sage, fresh (opt)

juice from 1/2 lime

1 T olive oil

1 T agave nector

salt and pepper

Sweet Corn Pitas

1 1/8 lb cornmeal

1 1/8 lb flour

1 T active dry yeast

2-3 T olive oil

2 T sugar

2 T salt

1 T agave nectar

2 1/4 c warm water

Grill peppers (the poblanos and the red bell peppers) over an open flame until charred. Set aside and, when cool enough to handle, rub off the charred skin. Take the poblanos and make a thin slice from stem almost to tip. Remove seeds from inside. Set aside.

Spray a 9x13" Pyrex baking dish with Pam. Set poblano peppers in the dish. Stuff with black beans and layer with 1 slice mozzarella and 1 slice gruyere cheese each.

Bake in a 375 oven for about 20 minutes, until the cheese melts.

While the peppers are baking, place all sauce ingredients in a food processor and blend until smooth.

For the final 5 minutes of baking, pull peppers out of oven. Divide the sauce evenly over the peppers and place back in the oven for 5 minutes, or until the sauce is warm and cheese is bubbly.

Serve with sweet corn pitas. Combine all ingredients together and let rest for 45 minutes. Tear off chunks of dough and roll out with a rolling pin. Cook on a hot griddle for about 20 seconds per side.

Comments

chiles jalapeños said…

Great website...and cool article man...thanx for the great post...keep on posting such articles

June 22, 2012 at 12:37 PM

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