Chiles Poblanos Rellenos de Frijol Negro y Queso (Poblanos Stuffed with Black Beans and Cheese)
Roasted poblano chillies stuffed with black beans and melting cheese, coated in a fluffy egg batter and served in tomato sauce.
Made with Salsa ranchera and Mexican black beans. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 20
- LevelHard
- Costabout £1.07 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Char the poblanos under a very hot grill or over a gas flame for 10 minutes, turning, until blackened all over. Put them in a covered bowl for 15 minutes to steam, then peel off the skin.
15 min - 2
Make a lengthwise slit in each chilli, keeping the stalk on, and scoop out the seeds.
- 3
Drain your ready made frijoles negros (see the base recipe), then mash with the onion in a dry pan for 5 minutes until thick. Stuff into the chillies with a strip of cheese and close with a cocktail stick.
5 min - 4
Warm your ready made salsa ranchera (see the base recipe) in a wide pan over a low heat.
- 5
Whisk the egg whites with half the salt to stiff peaks, then fold in the yolks. Dust the chillies with cornflour.
- 6
Heat the oil in a deep frying pan to medium hot. Dip each chilli in the batter and fry for 2 minutes per side until golden. Drain on kitchen paper.
4 min - 7
Remove the cocktail sticks, sit the chillies in the warm salsa for 2 minutes and serve.
Tips
- Dry the peeled chillies well or the batter slides off. Dust with cornflour first so it grips.
- Whisk the whites just before dipping because the foam collapses if it sits.
- Poblanos are hard to find. Use large, mild green peppers and add a pinch of chilli to the filling.
Storing and freezing
Best eaten fresh. Keep leftover filled chillies without batter in the fridge for up to 2 days, and the sauce for up to 4 days.
Questions
Do poblanos need to be peeled?
Yes. The blistered skin is tough and bitter, so char it off. Steaming them in a covered bowl loosens it.
Can I bake them instead of frying?
Yes. Skip the batter, top with a little extra cheese and bake at 200 degrees for 12 minutes, then serve in the sauce.
How hot are poblanos?
Usually mild, similar to a green pepper with a little warmth, though a few can be quite hot.
More made with salsa ranchera
Pollo Ranchero (Chicken in Ranchera Sauce)
GFDFEFTortas Ahogadas de Carnitas (Drowned Pork Sandwiches)
DFEFNFCalabacitas Rellenas de Arroz Verde y Queso (Stuffed Courgettes)
GFEFNFPizzas de Tortilla Mexicanas (Crisp Tortilla Pizzas with Salsa Ranchera)
EFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.