Chiles Rellenos de Chorizo con Frijoles

Aceites de Oliva de España – Saborea La Vida®
These poblano chiles are filled with a delightful combination of chorizo, beans, and a bit of cheese, with a touch of chipotle chili and European Extra Virgin Olive Oil®, giving them a bold and special flavor. They are easy to make and perfect for enjoying any day of the week.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • European Extra Virgin Olive Oil
  • 3 cups chorizo, chopped
  • 2 cups whole black beans
  • 1/4 cups chipotle chile in adobo sauce, ground
  • salt
  • 4 Poblano chiles, cleaned and ready to stuff
  • 2 cups asadero cheese, grated
  • 2 cups European Extra Virgin Olive Oil
  • 1 teaspoon garlic, finely chopped
  • 1/4 cups onion, finely chopped
  • 3 cups tomato, finely chopped
  • 1 cup tomato purée
  • parsley, chopped, for decoration
Preparation
15 mins
20 mins
Low
  • Heat a skillet over medium heat and add a little European Extra Virgin Olive Oil®. Add the chorizo and sauté for 5 minutes until golden brown. Remove the chorizo from the skillet and set aside.
  • In the same skillet, still with the fat, add the beans and sauté them. When the liquid has slightly evaporated, mash them until a light puree is obtained.
  • Return the chorizo to the skillet and add the adobo chipotle chili. Mix and lightly season with salt. Cook for 3 more minutes. Remove from heat and set aside.
  • Stuff the chiles with a bit of asadero cheese and beans with chorizo. Set aside.
  • Heat a skillet over low heat and add European Extra Virgin Olive Oil®, chopped garlic, and chopped onion, and sauté for 3 minutes. Add the tomato and season with a little salt. Cook for about 8 minutes until a sauce with texture forms.
  • Add the chiles to the sauce, cover, and heat for 5 minutes over low heat.
  • Serve the stuffed chiles with the sauce, garnish with chopped parsley and a drizzle of European Extra Virgin Olive Oil®. Enjoy Life!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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