Best Grilled Chiles Rellenos Recipes

CHILES RELLENOS GRILLED CHICKEN TACOS

Steps:

• In a small bowl, whisk the first six ingredients until blended; stir in cilantro and chipotles. Transfer 2/3 cup marinade to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade for tossing with grilled chicken., Brush poblanos with 1 tablespoon oil. Grill peppers, covered, over high heat 8-10 minutes or until all sides are blistered and blackened, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°., Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut chicken into slices. Warm reserved marinade; add chicken and toss to coat., To assemble, place one pepper half in center of each tortilla; top with 1/2 cup chicken and 1/4 cup cheese. Fold tortillas in half over filling. Grill, covered, on medium heat 2-3 minutes on each side or until heated through.

GRILLED CHILES RELLENOS

Steps:

• In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refrigerate until serving., In a large skillet, saute onion in butter until tender. Add the mushroom, yellow squash, zucchini, jalapeno and garlic; saute 3-5 minutes longer or until vegetables are crisp-tender., Stir in the beans, 1-1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro. Remove from the heat. Spoon into poblano halves; sprinkle with remaining cheese., Grill peppers, covered, over indirect medium heat for 10-14 minutes or until tender. Serve with sour cream sauce.

GRILLED CHILES RELLENOS - TASTE OF HOME

Steps:

• In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refridgerate until serving.
• In a large skillet, saute onion in butter until onion is tender. Add garlic; cook 1 minute longer. Add the yellow squash, zucchini and jalapeno; cook and stir over medium heat for 2 minutes. Add mushroom; cook and stir for 2 minutes until the vegetables are crisp-tender.
• Stir in the beans, 1 1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro. Remove from the heat. Spoon in pepper halves; sprinkle wiht remaining cheese.
• Prepare grill for indirect heat, using a drip pan. Place the peppers over pan. Grill, covered, over indirect medium heat for 10-14 minutes or until tender. serve with sour cream sauce.

GRILLED CHILES RELLENOS WITH CORN, GOAT CHEESE, AND CILANTRO SAU

Steps:

• Prepare cilantro sauce. In food processor, mince cilantro and jalapeño very fine. Spoon in crema and salt, process again until well blended. Refrigerate until needed. (Sauce can be made 1 to 2 hours ahead, but after that the cilantro's vibrancy begins to fade.).
• Prepare filling, mixing together all ingredients in medium bowl. Cover and chill until needed. (Filling can be combined 1 day in advance, covered, and refrigerated.).
• Fire up grill, bring temperature to medium heat (4 to 5 seconds with hand test).
• Grill chiles uncovered 8 to 10 minutes, turning occasionally so that skin blackens and blisters all over. Place chiles briefly in plastic bag to steam as they cool.
• When chiles are cool enough to handle, peel them, wearing rubber gloves if your skin is sensitive. Slit each chile from end to end and remove any loose seeds. Don't remove seed pod or it will weaken chile walls. (Chiles can be prepared to this point a day ahead, covered, and refrigerated. Bring them back to room temperature before proceeding.).
• Stuff chiles with filling, bringing slit edges of each chile tightly back together. Spritz chiles with oil. Return chiles to grill, slit side down. Grill uncovered 5 to 7 minutes, turning once, until filling feels quite soft. Serve chiles hot with drizzle of sauce and garnish of chopped tomato.

GRILLED CHILES RELLENOS

Steps:

• SEASONED SOUR CREAM: 1. Combine sour cream, lime juice, 1/2 cilantro and refrigerate until serving PREP PROTEIN: 2. Cook chicken and shred or dice SAUTE: 3. Saute onion, garlic in oil, 4. Add squash, zucchini and jalapeno. 5. Stir in beans, corn, cumin, salt and pepper and cook until browned and 1/2 cooked. 6. Add 1/2 cheese GRILL: 7. Spoon into pepper halves 8. Grill for 15 minutes SERVE: 9. Serve topped with remaining cilantro, cheese and seasoned sour cream. 10. Serve with Mexican rice or other side.

GRILLED CHILES RELLENOS

Steps:

• Cut a slit lengthwise in each chile and carefully scoop out the seeds and ribs.
• In a medium bowl, combine the beans, cheese, raisins, salsa, and chili powder.
• Stuff the peppers with the filling.
• Heat grill to medium.
• Place peppers on grill and cook, turning frequently, until they are soft and the cheese has melted.