Spicy Baked Chile Rellenos

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Spicy Baked Chile Rellenos
10 ea large Hatch green chiles roasted, peeled and seeded (leave stems on)
1½ cups Mexican blend cheese shredded
1/2 cup black beans
1/2 cup corn
3 tbsp. fresh cilantro chopped
1 ea clove garlic minced
1 cup cornmeal
1/2 tsp. ground cumin
1/2 tsp. Morton & Bassett Mexican Blend Seasoning
1/4 tsp. salt
2 ea eggs beaten
Sour cream

Prep: 15 minutes Cook: 20 to 25 minutes  Makes: 6 to 8 servings

1. Preheat oven to 350°F. Spray a baking sheet with nonstick cooking spray; set aside. 

2. Cut a slit down one side of each chile. In a medium bowl, mix together cheese, black beans, corn, cilantro and garlic; spoon mixture into chiles.

3. In a shallow bowl, mix together cornmeal, cumin, Mexican seasoning and salt; dip each chile into eggs, then carefully coat with cornmeal mixture.

4. Place on prepared baking sheet; bake for 20 to 25 minutes or until very crisp. Serve with salsa, sour cream and guacamole.


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