Best Grilled Chile Rellenos Recipes

GRILLED CHILE RELLENOS

Steps:

• Place the peppers on a plate, and cook in the microwave for about 5 minutes, until just pliable. Do not peel. Set aside to cool.
• Place the potatoes and onion into a large glass or ceramic dish, and add a few tablespoons of water. Cover with a lid or plastic wrap, and cook in the microwave until the potatoes are beginning to soften and the onions are transparent, 8 to 10 minutes. Uncover, and stir. Set aside to cool slightly while you start the sauce.
• In a blender or food processor, combine the tomatoes and peanut butter. Process until smooth, then pour into a saucepan. Stir in the garlic, cumin and oregano. Warm over low heat, and cover with a lid to avoid spattering. Cook for about 15 minutes to blend the flavors together.
• Preheat a grill for medium-high heat. Mix the cheese into the potatoes and onions. Slit the peppers down one side, and fill with the potato mixture. I like to leave the seeds in because the peppers have more flavor that way, but you can take them out if you like. Brush the peppers with olive oil.
• Grill peppers for 6 to 8 minutes, or until the outsides are slightly charred. Cut in half to serve, and spoon the sauce over them.

CHILE RELLENOS GRILLED CHEESE WITH CHIPOTLE HONEY KETCHUP

Steps:

• In small bowl, mix Chipotle Honey Ketchup ingredients; set aside.
• In medium bowl, toss together cheeses. Place 1/2 cup cheese on each of 4 bread slices. Top with 2 pieces green chiles; top with remaining bread. Spread 2 teaspoons butter over each top slice of bread.
• Place sandwiches, buttered side down, in 12-inch skillet. Spread remaining butter over top slices of bread. Cook uncovered over medium heat about 5 minutes or until bottoms are golden brown. Turn; cook 2 to 3 minutes longer or until bottoms are golden brown and cheese is melted. Serve with Chipotle Honey Ketchup and chips.

GRILLED CHILE RELLENOS

Steps:

• Cut poblano chilies in half lengthwise to create a boat for filling; scrape out seeds.* Heat olive oil in a nonstick skillet. Add onion, garlic, jalapenos, red bell pepper, cilantro and cumin and cook over medium heat until golden brown, about 4 minutes. Remove pan from heat and stir in vegetarian baked beans, hot sauce and 8 ounces cheese. Add salt and pepper to taste. Spoon the mixture into the hollowed chilies and sprinkle with remaining cheese. Preheat grill to medium.Arrange chilies on grill away from heat. Cook until chilies are tender and cheese is browned and bubbling, 30 to 40 minutes. Remove from grill and serve at once.