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Chile Rellenos
Recipe by:
Chuck
Delicious Chile Rellenos. A great Mexican treat to have on their own or with rice and tacos.
Ready in 1 hour
Added to favorites by 14 cooks
Ingredients
Serves: 6
- 6 large poblano peppers
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 1/2 cup fresh cilantro, chopped
- 2 jalapenos, chopped
- 2 cloves garlic, finely chopped
- 1 teaspoons ground cumin
- 1 (28 ounce) can black beans, drained
- 1-5 teaspoons hot sauce, or to taste
- 3 cups Pepper Jack or Monterey Jack cheese
- salt, to taste
- fresh ground black pepper, to taste
- 1 cup soaked mesquite wood chips, optional
Preparation method
Prep: 20 mins | Cook: 40 mins1.
Set up your grill for indirect heat, preheat to medium. If you use the wood chips place them in the smoker box on a gas grill, or toss them on the coals of a charcoal grill immediately before cooking.
2.
Cut poblanos in half lengthwise and scrape out the veins and seeds to create a fill area. Try not to puncture the outer skin.
3.
Heat olive oil in a non stick pan add onion, red bell pepper, cilantro, jalapenos, garlic, and cumin. Cook over medium heat until golden brown, about 4 minutes. Remove from heat and stir in beans, hot sauce, and 2 cups of cheese. Add salt and pepper to taste.
4.
Fill peppers with the bean mixture and sprinkle the remaining cup of cheese over the top of the filled peppers.
5.
Arrange the chiles on the grill away from direct heat, cook until chiles are tender and the cheese is brown and bubbling, about 30 to 40 minutes. Remove from grill and serve.
Cook's Note
You can use baked beans instead of black but black are better. I find extra jalapenos are needed for my taste of heat. And for your hot sauce I find a blend works best, but Franks Red Hot does good by itself.
Provided by: Allrecipes
Last updated:
Mar 19 2013
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