Baked Chiles Rellenos

4 whole poblano peppers, charred, peeled and seeded 1 cup cotija cheese, grated 1 cup cooked and drained Buckeye (aka Yellow Indian Woman) or Santa Maria Pinquito Beans 1 tsp. vegetable oil 1/2 cup white onion, chopped 1/2 cup crema Mexican (or sour cream, thinned with milk) 2 Tbsp. chipotle chile canned in adobo, pureed Salt and pepper


In a large mixing bowl, gently combine the cooked beans, onion, the chipotle chiles, half the cheese, half the crema, salt and pepper.

Fill each chile with about a quarter of the bean mixture and place the stuffed chiles on an ungreased baking sheet in a single layer.

Drizzle the remaining crema over the chiles and top with the remaining cheese.

Bake in a preheated 350-degree oven for 15 minutes.

Serve while warm.

NOTES: For a gooier dish, replace some of the cotija with Oaxacan string cheese or mozzarella.