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Author Notes: I adore Chile rellenos but don't always want to go through the mess of the production. Here's a simple, cheating way to get the bottom line without the fuss. —Jennie Allen
- 6 large poblando chiles, seeded
- 1 can enchilada sauce, red or green
- 1 can refried beans
- 2 cups shredded Queso Blanco or Monterey Jack cheese
- 1/2 cup chopped cilantro
- 1 smalled diced onion
- 1 large diced tomato
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1 tablespoon good chile powder
- 2 cloves minced garlic
- to taste salt and pepper
- Seed poblano chiles and roast under broiler until charred and blistered on all sides. Remove from oven and place in a paper bag for 5 minutes to allow them to sweat. This allows the skin to peel right off when you remove them. Peel and set aside.
- In a small sauce pan. Saute onions untill translucent, add garlic and saute for a few minutes. Add diced tomato, enchilad sauce, cumin and chile powder, salt and pepper. Allow to simmer untill flavors have melded, about 20 minutes. Preheat oven to 350.
- Spray bottom of a medium casserole dish with cooking spray. Spread refried beans on the bottom. Layer the poblano chiles on top to cover the beans completely.
- Pour the sauce over the pobanos and sprinkle with 1/4 cup cilantro.
- Generously cover with the cheese and sprinkle the remaning cilantro on top. Bake at 350 for 30 minutes or untill bubbling and lightly browned. Allow to rest before serving. Serve with rice. Enjoy