We recommend you prepare these delicious Chiles Rellenos de Chorizo ​​with Beans

Grilled cheese, onion and tomato, garnish with chopped parsley

These poblano peppers are filled with a delicious combination of chorizo, beans, and a bit of cheese, with a touch of chipotle pepper and olive oil.


  • enough of Extra Virgin Olive Oil
  • 3 cups chorizo, chopped
  • 2 cups of whole black beans
  • 1/4 cups chipotle chile adobo, ground
  • enough of salt
  • 4 poblano chiles, clean and ready to fill
  • 2 cups grilled cheese, grated
  • 2 cups of Extra Virgin Olive Oil
  • 1 teaspoon garlic, finely minced
  • 1/4 cups onion, finely chopped
  • 3 cups tomato, finely chopped
  • 1 cup tomato puree
  • to taste of parsley, chopped, to decorate


Heat a skillet over medium heat and add a little Extra Virgin Olive Oil.
Add the chorizo ​​and fry for 5 minutes until golden.
Remove the chorizo ​​from the pan and reserve.
In the same pan, still with the fat, add the beans and fry them.
When the liquid has slightly evaporated, mash them into a light puree.
Return the chorizo ​​to the pan and add the chipotle chile adobo.
Mix and season lightly with salt. Cook for 3 more minutes. Remove from heat and reserve.
Fill the chiles with a little asadero cheese and beans with chorizo.
Heat a frying pan over low heat and add Extra Virgin Olive Oil, the minced garlic and the minced onion and fry for 3 minutes.
Add the tomato and season with a little salt. Cook for approximately 8 minutes until a textured sauce is formed.
Add the chiles to the sauce, cover and heat for 5 minutes over low heat.
Serve the chiles rellenos with the sauce, decorate with chopped parsley and a drizzle of Extra Virgin Olive Oil