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Grilled Chili Rellenos

Grilled Chili Rellenos (Poblanos on the half shell)

4 – Poblano Chili Peppers, halved and de-seeded

2 tab olive oil

2 to 3 cloves of garlic, minced

1 small to medium onion, finely diced

1 cup (8 oz) of canned black beans

1 cup shredded Monterey Jack cheese

Sauté’ onion in olive oil over medium heat until onions starts to become translucent. Add garlic and sauté’ for an additional minute. Remove from heat and combine with beans and cheese. Fill the pablano peppers with the bean and cheese mixture and grill over a medium heat fire until cheese is melted and the bottom of the peppers are charred. Serve hot of the grill.

Variation: Poblano peppers are mildly spicy. If you want more heat add some diced jalapeno to the onion garlic sauté or some cayenne pepper.

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