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Pinto Bean and Pepperjack Cheese Chiles Rellenos
Category: Appetizers Username: Prank Call Of Cthulhu View My Other RecipesPeppers 4 large poblano peppers 1 tablespoons extra virgin olive oil, plus 1 tablespoon for drizzling 1 small onion, finely chopped 1 clove garlic, minced 1/4 cup pumpkin seeds (optional) 1 teaspoon ground cumin 1 can (15 ounces) low sodium pinto beans, drained, rinsed in a colander, and drained again 1 can (15 ounces) low sodium black beans, drained, rinsed in a colander, and drained again 1/3 cup chopped fresh cilantro 12 ounces pepper jack cheese, coarsely grated Sea salt and freshly ground black pepper 1-1/2 cups hickory or other wood chips, soaked in water to cover for 1 hour, then drained
Cut the peppers in half lengthwise and scrape out the seeds.
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