Description
Chile Rellenos with Roasted Tomato Ranchero Sauce is a delightful Mexican-inspired dish featuring roasted poblano peppers stuffed with a savory black bean and cheese filling, baked in a rich, smoky roasted tomato ranchero sauce. This recipe combines the smoky heat of poblano peppers with the creamy texture of cheese or vegan tofu ricotta and the bold flavors of a homemade roasted tomato sauce, making it perfect for a comforting vegetarian meal.
Ingredients
Scale
Roasted Vegetables
- 4-6 extra-large poblano peppers, whole with stems on
- 6 ripe medium tomatoes (roma or vine-ripened), halved
- 6 fat garlic cloves, whole
- 1 large onion, sliced into ½ inch wedges
- 2 small jalapeños, halved lengthwise
- 2 tablespoons olive oil (for roasting)
- Salt and pepper, to taste
Filling
- 14-ounce can black beans, drained and rinsed (Cuban style or seasoned)
- 6 ounces grated Monterey Jack cheese, cheddar, or Mexican queso fresco (or 1 cup vegan herbed tofu ricotta)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- ⅓ of the roasted onions, chopped
Roasted Tomato Ranchero Sauce
- ⅔ of the roasted onions (remaining after adding some to filling)
- All roasted tomatoes (halved)
- All roasted garlic cloves
- All roasted jalapeños
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 tablespoon tomato paste (optional)
- ¼ cup fresh cilantro, plus more for garnish
- ¼ to ½ cup water or broth to desired consistency
Garnishes
- Cilantro leaves
- Toasted pumpkin seeds
- Sour cream (optional)
Instructions
- Read Directions: Read the entire recipe thoroughly to understand the steps before beginning to ensure smooth preparation and cooking.
- Roast Poblanos and Sauce Ingredients: Preheat the oven to 450°F. Line two sheet pans with parchment paper. On one pan, arrange halved tomatoes, sliced onions, whole garlic cloves, and halved jalapeños. On the other pan, place whole poblano peppers. Drizzle everything with olive oil and sprinkle with salt and pepper. Roast the poblano peppers separately, turning them after 10-15 minutes. Adjust the oven to 425°F if needed. Remove garlic and poblanos as they become tender. Continue roasting tomatoes and onions an additional 15-20 minutes until tender and caramelized. Let all roasted ingredients cool.
- Prepare the Filling: In a medium bowl, combine drained and rinsed black beans with grated cheese or vegan ricotta. Season with salt, pepper, cumin, and chili powder. Taste and adjust seasoning accordingly. Chop one-third of the roasted onions and mix them into the bean filling.
- Blend Roasted Ranchero Sauce: Transfer the remaining roasted onions, tomatoes, garlic, jalapeños, and any pan juices into a blender. Add cumin, coriander, chili powder, oregano, salt, tomato paste (optional), fresh cilantro, and a splash of water or broth to achieve a smooth sauce consistency. Blend until smooth and set aside.
- Prepare Poblanos for Stuffing: Carefully cut a slit lengthwise in each poblano pepper from stem to tip. Remove the seeds under cold running water using your fingers. Some skin may slip off, but peeling is not necessary as the skin is thin.
- Assemble the Dish: Grease a 9 x 13 inch baking dish or oven-proof skillet. Pour half of the roasted tomato ranchero sauce to coat the bottom. Place the poblano peppers slit side up in the dish. Spoon the black bean and cheese filling into each pepper. Pour the remaining sauce over the top. Optionally, sprinkle extra cheese on top for added richness.
- Bake: Cover the dish with foil and bake in a 425°F oven for 20-25 minutes until the filling is warmed through and melty. Remove the foil and bake uncovered for an additional 5 minutes to lightly brown the top.
- Garnish and Serve: Remove from the oven and garnish with fresh cilantro leaves, toasted pumpkin seeds, and sour cream if desired. Serve warm for a comforting meal.
Notes
- Choose extra-large poblano peppers for easier stuffing and a balanced ratio of filling to pepper.
- To make this dish vegan, substitute the cheese with vegan herbed tofu ricotta.
- Roasting the vegetables separately ensures even cooking and enhances the smoky flavor.
- Adjust the amount of jalapeños in the sauce depending on your desired spice level.
- If preferred, tomato paste in the sauce is optional but adds depth and richness.
- Sour cream garnish adds creaminess but can be omitted for a dairy-free version.
