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

Prep: 15 minutes, Cook: 20 to 25 minutes, Serves: 6 to 8

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.