Date-Infused Chili Rellenos

February 22, 2017
0 Ratings
Photo by Ronna F
  • Serves 6
Author Notes

Poblanos filled with a cheesy date-black bean-corn mixture, topped with more cheese and baked until melty. They are kickin' good and filled with date deliciousness! —Ronna F

What You'll Need
  • 6 Poblano peppers
  • 2 teaspoons olive oil
  • 1/2 cup chopped red onion
  • 8 ounces pitted dates, diced
  • 4 cloves garlic, minced
  • 1 cup frozen corn niblets, thawed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups shredded Mexican cheese
  1. Preheat oven to 350 degrees.
  2. Bring 2 quarts of water to a boil in a 3 quart saucepan. Place peppers in boiling water and boil for 10 minutes. Remove from water and set aside.
  3. Heat olive oil in a 10-inch skillet over medium heat. Saute onions for 5 minutes. Add diced dates, garlic, corn, beans, ground cumin, dried oregano, chili powder, salt and pepper. Cook and stir for 5 minutes. Remove from heat.
  4. Reserve 6 tablespoons cheese for topping. Add remaining cheese to the vegetable mixture. Stir to mix well.
  5. Make a slit along the side of each pepper lengthwise, making sure not to cut the peppers in half. Scoop out the seeds and veins with a small spoon. Spoon one sixth of the mixture into each pepper. Place peppers in a 13 x 9-inch baking pan. Top each with 1 tablespoon of the reserved cheese. Bake for 15 minutes or until the filling is heated through and the cheese is melted. Serve immediately.
Contest Entries

See what other Food52ers are saying.

0 Reviews