Chili poblano relleno a la maria



For 2 (or 1 hungry)

1 chili
1 egg
3 tbsp rolled oats blended into flour
A slice of cheese
A handfull kidney beans
1 carrot in cubes
1 tomato
1 clove of garlic
2 Celery stiks in cubes
A small piece of red onion

burn the chili over fire or on a skillet with a bit of oil. Let it cool slightly, then remove skin

Blend tomato, onion, 0,4 tsp cumin and minced garlic

Heat 0,5 tbsp oil in a pot. Add the tomato mix, carrot, Celery and beans.

Cut chili lenght wise and remove seeds. Place the two half on a tray.
Mix egg with oats and brush it on the part of the chili that faces down.
Add filling to each half. Add cheese on top. Add the rest of the egg mixture on top.
Bake in an oven.

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