Chiles Stuffed with Beans (Chiles Rellenos Con Frijoles)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 cup minced onion 1 clove garlic, minced or mashed 2 tablespoons bacon fat or lard
1 can (1 lb) kidney beans salt ground cumin
2 cans (4oz each) green chiles, rinsed, seeded, and pith removed 2 tomatoes, peeled and sliced 1 tablespoon olive oil
1 cup shredded cheddar cheese



1 Cook onion and garlic in bacon fat or lard until wilted. Drain kidney beans and add. Mash well and heat, seasoning with salt and cumin to taste.
2 Stuff the chiles with this mixture and arrange them in a baking dish. Cover with sliced tomatoes. Drizzle olive oil over the tomatoes, sprinkle with shredded cheese, and heat in a 350 oven for 15 minutes, or until the cheese is melted and lightly browned. Serve at once.

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