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Baked Chiles Rellenos


Serves 4

  • 4 whole poblano peppers, charred, peeled and seeded
  • 1 cup cotija cheese, grated
  • 1 cup cooked and drained Buckeye (aka Yellow Indian Woman) or Santa Maria Pinquito Beans
  • 1 tsp. vegetable oil
  • 1/2 cup white onion, chopped
  • 1/2 cup crema Mexican (or sour cream, thinned with milk)
  • 2 Tbsp. chipotle chile canned in adobo, pureed
  • Salt and pepper


  1. In a large mixing bowl, gently combine the cooked beans, onion, the chipotle chiles, half the cheese, half the crema, salt and pepper.
  2. Fill each chile with about a quarter of the bean mixture and place the stuffed chiles on an ungreased baking sheet in a single layer.
  3. Drizzle the remaining crema over the chiles and top with the remaining cheese.
  4. Bake in a preheated 350-degree oven for 15 minutes.
  5. Serve while warm.

NOTES: For a gooier dish, replace some of the cotija with Oaxacan string cheese or mozzarella.

Basic Instructions for Cooking Beans in The Rancho Gordo Manner


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