Sheet-Pan Chile Rellenos with Sweet Corn

What You Get

Corn

Jalapeño pepper

Shredded Jack cheese

Sweet peppers

Black beans

Cooked brown rice

Pico de gallo

What You'll Need

Olive oil

Salt

Step 1

Preheat the oven to 425°F. Line a sheet pan with parchment or foil.

Step 2

Shuck the corn and cut the kernels from the cob. Mince the jalapeño, if you’d like a hint of spice in your rellenos. In a bowl, combine the cheese, corn kernels, and 1 tablespoon of the jalapeño, reserving the rest for the pico de gallo, and stir to combine.

Step 3

Cut the sweet peppers in half lengthwise, discarding the seeds. Arrange the peppers on the prepared pan, drizzle with 1 tablespoon olive oil, and season with salt. Toss to coat, then turn them cup-side up on the pan. Use a spoon to stuff the peppers with the cheese mixture. Transfer to the oven and roast until the cheese is golden and the peppers are tender and lightly blistered, 20 minutes.

Step 4

Meanwhile, in a small saucepan over medium heat, reheat the black beans until warmed through, about 3 minutes. Season with salt. Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Stir the remaining jalapeño into the pico de gallo, if you’d like a kick of spice.

Step 5

Spoon the black beans and rice on plates and top with the chiles rellenos. Spoon the pico de gallo over and serve warm.