Charred, blistered poblanos get peeled and split open to make room for a hearty scoop of black beans, sweet corn, and melty shredded cheese, seasoned with cumin and smoked paprika for real depth. Each stuffed pepper gets dipped into a thick chickpea flour batter and fried until the coating turns golden and crackly, giving you that classic chile relleno crunch. A smoky chipotle-tomato sauce, blended silky-smooth and simmered until thickened, pools underneath for every bite to swim through. Finished with fresh cilantro and a squeeze of lime, it's the kind of plate that feels indulgent but comes together with straightforward pantry staples. The chickpea-based batter gives this version a sturdy, satisfying crust without ever reaching for traditional flour, making it a solid pick for a gluten free table. Serve it hot, sauce first, pepper on top, and dig in while that fried shell is still crisp.
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Position an oven rack 6 inches from the broiler and preheat the broiler to high. Place the poblano peppers on a baking sheet and broil, turning with tongs every 3–4 minutes, until the skins are charred and blistered on all sides, 10–12 minutes total. Transfer the peppers to a bowl, cover tightly with plastic wrap or a plate, and let them steam for 10 minutes.
While the peppers steam, make the filling. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
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