Grilled Chiles Rellenos

Indulge in the vibrant flavors of Mexico with this healthier twist on a beloved classic—Grilled Chiles Rellenos! Lori Nelson from Austin, Texas, has crafted a delightful recipe that showcases the smoky and grilled goodness of peppers filled with a delectable vegetable and cheese mixture. This dish is perfect for those seeking a nutritious yet delicious meal that pairs beautifully with Spanish rice, refreshing gazpacho, or a salad featuring jicama and citrus.

INGREDIENTS:

• 1 cup (8 ounces) sour cream
• 2 tablespoons lime juice
• ½ cup minced fresh cilantro, divided
• 1 small onion, finely chopped
• 1 tablespoon butter
• 1 large portobello mushroom cap, finely chopped
• 1 small yellow summer squash, finely chopped
• 1 small zucchini, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1 garlic clove, minced
• 1 can (15 ounces) black beans, rinsed and drained
• 2 cups (8 ounces) shredded Mexican cheese blend, divided
• 1 cup frozen corn, thawed
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon pepper
• 4 large poblano peppers, halved and seeded

PREPARATIONS:

1. In a small bowl, combine sour cream, lime juice, and ¼ cup of minced cilantro. Refrigerate the mixture until serving time, creating a tangy and refreshing sour cream sauce.
2. In a large skillet, sauté the finely chopped onion in butter until tender. Add the finely chopped portobello mushroom cap, yellow summer squash, zucchini, jalapeno, and minced garlic. Continue to sauté for 3-5 minutes or until the vegetables reach a crisp-tender texture.
3. Stir in the black beans, 1½ cups of shredded Mexican cheese blend, thawed corn, ground cumin, salt, pepper, and the remaining minced cilantro. Remove the skillet from the heat and mix the ingredients well to create the flavorful filling.
4. Spoon the vegetable and cheese mixture into the halved and seeded poblano peppers. Sprinkle the remaining shredded Mexican cheese blend over the filled peppers.
5. Grill the stuffed peppers, covered, over indirect medium heat for 10-14 minutes or until the peppers become tender and the cheese is melted and bubbly.
6. Serve the Grilled Chiles Rellenos with the refrigerated sour cream sauce, adding a delightful tangy element to each bite.

YIELD: 4 Servings

PREP/GRILL TIME: 55 minutes

SPECIAL INSTRUCTIONS:

• When handling hot peppers like jalapeno and poblano, it’s advisable to wear disposable gloves to protect your skin from the oils that can cause irritation.
• To ensure the best texture and flavor, be mindful not to overcook the vegetables during sautéing, aiming for a crisp-tender consistency.

TIPS:

• Customize the level of spiciness by adjusting the amount of jalapeno used in the filling.
• For a heartier option, consider adding cooked and seasoned ground meat, such as ground turkey or beef, to the vegetable filling.

In conclusion, Grilled Chiles Rellenos offer a delightful Mexican-inspired culinary experience with a healthy and flavorful twist. Lori Nelson’s recipe introduces a grilled and nutritious variation of the traditional stuffed sweet peppers, where the smoky and charred poblano peppers serve as a perfect vessel for a delicious vegetable and cheese mixture.

The refreshing sour cream sauce, with a zesty kick from lime juice and cilantro, complements the smoky and grilled flavors of the peppers, creating a harmonious combination that tantalizes the taste buds.

The vegetable and cheese filling, packed with sautéed mushrooms, zucchini, squash, and the zing of jalapeno, creates a vibrant and savory profile, while the black beans and shredded Mexican cheese blend add depth and richness to each bite.

Perfectly grilled to tender perfection, these Grilled Chiles Rellenos make a wonderful main course that pairs beautifully with sides like Spanish rice, gazpacho, or a fresh salad featuring jicama and citrus.

With its healthful ingredients and delightful flavors, this dish is suitable for any occasion, whether it’s a family dinner or a gathering with friends. So, don your disposable gloves and embark on a flavorful journey to savor the South-of-the-border charm of this grilled rendition of chiles rellenos!