Texas Rio Star Grapefruit and Black Bean Chiles Rellenos

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Poblano chiles are filled with a mixture of grapefruit sections, beans, cheeses, cumin then fried.

  • PrepN/A |
  • TotalN/A |
  • Serves 8


    • 8 poblano chilies roasted and peeled (directions follow)
    • 1 Texas Rio Star grapefruit, peeled and sectioned, reserving peel and juice
    • 1 15 ounce can black beans, rinsed and drained
    • 8 ounces cotija cheese, shredded*
    • 8 ounces Monterey Jack cheese, shredded
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 4 eggs plus two egg yolks, beaten
    • 4 1/2 cups flour, divided
    • 1/2 teaspoon baking powder
    • 2 egg whites beaten until stiff but not dry
    • Canola oil for frying
    • 1/2 cup water
    • 2 tablespoons powdered sugar
    • Sliced fresh avocado, optional garnish


Roast chilies by placing them on their sides directly on racks of gas burners. Turn the flame on high. Peppers can also be roasted under the broiler about two inches from the heat. Roast, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer to a bowl, cover with plastic and steam for 10-15 minutes. Peel chilies, split lengthwise once and remove seeds. Set aside.

To make filling, add grapefruit sections, beans, cheeses, cumin, salt and pepper to a large bowl. Mix by hand until well blended. Generously fill each chili with the mixture, securing opening with toothpick if desired.

In a medium mixing bowl, combine beaten eggs, 1/2 cup flour and baking powder. Mix well; gently fold in egg whites. Dredge the chiles in remaining flour, then egg mixture and again in flour.

Preheat oven to 325°. In a deep fat fryer, heat oil to 350°, or a 2-inch deep skillet with 1/2 cup oil, fry peppers until lightly browned on all sides. Drain on paper towels. Place on a cookie sheet and bake for 10 minutes.

In a small saucepan over medium heat, combine grapefruit peel, grapefruit juice, and water. Simmer 10 minutes. Remove peel, add sugar and simmer 1 minute.

Lightly drizzle grapefruit sauce over peppers and serve with avocado slices if desired.

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