Baked Chili Rellenos with Enchilada Sauce

My version of baked chili rellenos.

     

Ingredients: 

Enchilada Sauce:

• 3 tablespoons olive oil
• 3 tablespoons flour (
• 1 tablespoon ground chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ¼ teaspoon salt, to taste
• Pinch of cinnamon (optional)
• 2 tablespoons tomato paste
• 2 cups veggie broth (can use tomato sauce instead of broth and paste)
• 1 teaspoon apple cider vinegar or distilled white vinegar
• Freshly ground black pepper
  
  Chile Rellenos:

• 4–6 extra-large poblano peppers )or use more mild cubanos), leave whole with stems on.
• 14 ounce can of black beans, drained and rinsed
• 2-4 ounces cottage cheese, blended
• 6 ounces shredded Monterey Jack cheese (or cheddar or mozzarella)
• 1/2 cup diced onion
• 2 tablespoons chopped cilantro
• 1 teaspoon of cumin
• 1 teaspoon of chili powder
  

       

Instructions:

1. For the suace:
   Over medium heat, warm the oil, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
2. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (It  will thicken a bit more as it cools.)
3. Remove from heat, whisk in the vinegar and season to taste with a generous amount of  ground black pepper. Add more salt, if necessary
   
   
4. For the peppers:
   Place peppers in the air fryer basket. Set air fryer to 400°F for 10 minutes, turning peppers halfway through cook time. Remove peppers from air fryer (skins should be charred) and place in a closed container to steam for 5 minutes. Peel and discard skin.
5. In a medium bowl mix beans, onions, cumin, chili powder, cilantro, and cheeses.
6. Cut a slit down the center of each poblano pepper, starting at the stem and continuing to the tip. Remove the seeds, being careful not to tear the chile.
7. In a 9 x 13 inch greased baking dish (or oven-proof skillet) pour sauce to coat the bottom.  Place the peppers over top of the sauce, slit side up, then spoon the black bean filling into each one. Pour the remaining sauce over the top. Optionally add more shredded cheese to the top
8. Cover with foil and bake for 20-25 minutes at 425F, or until the filling is warm and melty; then uncover and bake for 5 more minutes.  

Carole's Notes:

We liked these!

The sauce recipe is from https://cookieandkate.com/enchilada-sauce-recipe/ and the rellenos ar a blend of https://twosleevers.com/air-fryer-chile-rellenos/ and https://www.feastingathome.com/roasted-chile-rellenos-with-black-beans/