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.
Ingredients:
- 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
Preparation:
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.
Booking.
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