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Nutrition Facts
Serving Size 307 g
(Approx. 6 Servings)
Amount Per Serving
Calories 310 Calories From Fat 180
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 800 mg 33%
Total Carbohydrate 69 g 23%
Dietary Fiber 24 g 96%
Sugars 6 g
Protein 23 g
Vitamin A 35% Iron 20%
Vitamin C 150% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Baked Chiles Rellenos
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 h 20 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

6 poblano pepper
1/2 Lb Frieda's Soyrizo
1/2 yellow onion, chopped
1 cup(s) H-E-B® Super Sweet White Corn
15 Oz H-E-B® No Salt Black Beans, rinsed and drained
1/3 cup(s) H-E-B® Queso Cotija Cheese
2 Tbsp salted butter
2 Tbsp flour
1/2 Tsp cumin
1/2 Tsp red chili, ground
1 1/2 cup(s) 2% Milk
1/2 cup(s) Panko bread crumbs
1/3 cup(s) H-E-B® Mexican Blend Shredded Cheese
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Instructions

1
Turn broiler on high, then place poblano peppers (on a foil lined baking sheet) 3-inches from heat 4 minutes per side until peppers are blackened; carefully remove from oven, place in zip top bag and let rest 10-15 minutes.
2
Remove peppers from bag, and discard blackened skin; cut lengthwise from stem to tip, leaving stem intact; remove seeds, place in lightly greased 9x13-inch baking dish and set aside.
3
Reduce oven temperature to 350°F.
4
Place a large skillet over medium-high heat, and spray with non-stick cooking spray; add and cook soyrizo until browned; add onion, corn and half black beans, then cook 3-4 minutes until onions soften; remove from heat.
5
Mash remaining black beans in a small bowl, then add it and cotija cheese to soyrizo mixture; mix well, and spoon 1/2 cup into each roasted pepper.
6
In a small saucepan over medium heat, melt butter; add four, cumin and red chili; stirring constantly, add milk.
7
Allow sauce to thicken enough to coat a spoon, then remove from heat and pour over peppers.
8
Sprinkle peppers with bread crumbs and cheese, and bake until golden brown and cheese is melted.

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