Chile Relleno

  • 6 medium poblano chile peppers
  • 4 Gardenburger Black Bean Chipotle veggie burgers
  • 1/2 cup finely chopped onions
  • 1 teaspoon vegetable oil
  • 3/4 cup canned black beans, drained and rinsed
  • 1 tablespoon water
  • 3/4 cup cooked rice
  • 3 tablespoons chopped fresh cilantro
  • 3/4 cup crumbled queso fresco or shredded Monterey Jack cheese
    1. Cut a lengthwise slit in each pepper. Place on foil-lined baking sheet. Bake at 425°F for 25 to 30 minutes or until peppers blacken. Remove from oven. Wrap hot peppers in foil. Let stand for 10 minutes at room temperature. Using spoon, remove seeds from insides of peppers. Gently pull skin off outsides of peppers in strips, leaving peppers in one piece. Set aside.
    2. Meanwhile, remove veggie burgers from package. Place on microwave-safe plate. Loosely cover and cook on medium-high (70 percent power) for 1 1/2 to 2 minutes or until partially thawed, rearranging veggie burgers and turning over after 1 minute.
    3. In large nonstick skillet cook onions in hot oil over medium heat about 1 minute or until translucent. Crumble veggie burgers into onion mixture. Cook, uncovered, for 3 to 4 minutes more or until heated through. Stir in beans and water. Reduce heat to low. Cook, uncovered, for 1 to 2 minutes more. Stir in rice and cilantro. Remove from heat.
    4. Stuff peppers with burger mixture. Place in shallow baking pan, slit side up. Top with queso fresco. Bake at 350°F for 10 to 12 minutes or until heated through and cheese melts.

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