Ole Chile Relleno Wraps
Get ready to spice up your mealtime routine with these bold and delicious Ole Chile Relleno Wraps! This recipe is a flavor-packed twist on the classic chile relleno, featuring smoky, roasted poblano peppers stuffed with a savory mix of seasoned black beans, sautéed onions, Monterey Jack cheese, and fresh cilantro. Wrapped snugly in warm flour tortillas and baked to perfection with a golden, cheesy topping, these wraps are perfect for dinner or a hearty lunch. With just 20 minutes of prep and a simple roasting technique to elevate the poblanos, this dish brings restaurant-quality flavor to your table effortlessly. Serve with a squeeze of fresh lime and garnish with extra cilantro for a bright, zesty finish. These chile relleno wraps are not only a feast for the palate but also a great vegetarian option packed with protein and vibrant spices!
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 1 can (15 oz) Black beans
- 2 cups Shredded Monterey Jack cheese
- 4 whole Flour tortillas (10-inch)
- 1 medium, diced Onion
- 2 minced Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 1 whole (for juice) Lime
- 0.25 cup (chopped) Fresh cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Preheat your oven or broiler. Place the poblano peppers on a baking sheet and roast them, turning occasionally, until the skin is charred and blistered (about 6-8 minutes).
Remove the roasted peppers from the oven and place them in a zip-top bag or cover them with a towel for 5-10 minutes. This will help loosen the skins.
Peel the charred skins off the poblano peppers. Slice each pepper along one side (lengthwise) and carefully remove the seeds and membranes. Set aside.
Heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
Add the black beans, ground cumin, and paprika to the skillet. Cook for another 4-5 minutes, stirring occasionally, until the flavors meld together. Season with salt, pepper, and a squeeze of lime juice. Stir in the chopped cilantro and remove from heat.
Stuff each poblano pepper with a generous spoonful of the black bean mixture and shredded Monterey Jack cheese. Be sure to leave some cheese aside for topping the wraps later.
Warm the tortillas in a dry skillet or microwave until pliable. Place a stuffed poblano pepper in the center of each tortilla, then fold in the sides and roll tightly like a burrito.
Place the wraps seam-side down in a baking dish. Sprinkle remaining cheese over the top of the wraps.
Bake the wraps in a preheated 375°F (190°C) oven for 10-15 minutes, or until the cheese is melted and the wraps are warmed through.
Serve the Ole Chile Relleno Wraps hot, garnished with extra cilantro and lime wedges if desired. Enjoy!
Nutrition Facts
Calories |
2500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 5794 mg | 252% | |
| Total Carbohydrate | 263.1 g | 96% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 32.2 g | ||
| Protein | 110.4 g | 221% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2163 mg | 166% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2032 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
