It’s time to bring a touch of smoky, spicy goodness to your dining table with our delicious recipe for Grilled Chile Relleno. This dish combines the bold flavors of roasted poblano peppers stuffed with gooey cheese and savory ingredients, all cooked to perfection on the grill. Whether you’re hosting a weekend barbecue or looking to spice up your weeknight dinner, this recipe is sure to be a hit with your family and friends. Let’s fire up the grill and get cooking!
Grilled Chile Relleno
Ingredients:
– 4 large poblano peppers
– 1 cup shredded Monterey Jack cheese
– 1/2 cup cooked corn kernels
– 1/4 cup diced red bell pepper
– 1/4 cup diced red onion
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– Olive oil, for brushing
Instructions:
1. Preheat your grill to medium-high heat, making sure the grates are clean and lightly oiled to prevent sticking.
2. Place the poblano peppers directly on the grill grates. Grill the peppers, turning occasionally, until the skins are charred and blistered, about 6-8 minutes. This will help loosen the skin and infuse a smoky flavor into the peppers.
3. Remove the peppers from the grill and place them in a large bowl. Cover the bowl with plastic wrap or a kitchen towel and let the peppers steam for about 10 minutes. This will make it easier to peel off the skins.
4. Carefully peel the charred skins off the peppers using your fingers or a knife. Slice a small slit lengthwise on each pepper and gently remove the seeds, taking care not to tear the peppers.
5. In a mixing bowl, combine the shredded Monterey Jack cheese, cooked corn kernels, diced red bell pepper, diced red onion, minced garlic, ground cumin, chili powder, salt, and pepper. Mix well to combine all the flavors.
6. Stuff each poblano pepper with the cheese and vegetable mixture, ensuring they are evenly filled.
7. Brush the stuffed peppers with olive oil on all sides to help them cook and prevent sticking on the grill.
8. Return the stuffed peppers to the grill over indirect heat. Close the lid and grill for an additional 10-12 minutes, or until the cheese is melted and bubbly, and the peppers are tender.
9. Once the peppers are cooked to your liking, carefully remove them from the grill and let them cool slightly before serving.
Enjoy your Grilled Chile Relleno hot off the grill, garnished with fresh cilantro or a dollop of sour cream for a touch of creaminess. This dish is perfect for a festive gathering or a cozy weeknight dinner, bringing a burst of flavor and excitement to the table. Serve with a side of rice and beans or a crisp salad for a well-rounded meal that’s sure to please everyone. Get ready to elevate your grilling game with this delightful and flavorful recipe!
