Chile Relleno with Vegetable Picadillo and Black B

[bean]

Chile Relleno with Vegetable Picadillo and Black Bean Sauce

Recipe Courtesy of Aaron Sanchez

2 cups canola oil
4 Poblano peppers
1/4 cup onions, diced
1/4 cup yellow, red and green peppers, diced (I use 1/2 c)
1/4 cup fresh corn kernels
2 tablespoons fresh cilantro, chopped (I use more)
1/2 cup Queso blanco cheese, diced

SAUCE:
1/2 cup onions, chopped
1 tablespoon of garlic, chopped
1 tablespoon chipotle in adobo sauce
1 tablespoon Mexican oregano
2 cups black beans, cooked (2 cans)
1/2 cup water


Fry poblano peppers until the skins are blistered. Peel, seed and devein the peppers. In a skillet, cook onions, peppers and corn for 5 minutes. Add cilantro and cool the mixture. When mixture is cool, add cheese and mix thoroughly. Slice peppers lengthways and stuff mixture until full.
To make the sauce: in a medium saucepan coated with oil, cook onions, garlic, chipotle and oregano for 5 minutes. Add the black beans and water and cook for another 5 minutes. Puree sauce until smooth and season with salt and pepper.

To assemble: spread a pool of the sauce on the bottom of a plate and place chili on top.