Date-Infused Chili Rellenos

By Ronna F
February 22, 2017
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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

Serves: 6

  • 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.

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