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Note: You may substitute green bell
peppers for the poblanos; cut pepper tops off, about 1/2 inch below the stem.
Using a spoon, scrape out the insides, taking care not to puncture the bottom.
If you are using a gas grill, place the wood chips in the smoker box or smoker
pouch under the grill grate directly over the burner. Run grill on high until
you see smoke, then reduce heat to medium. If using a charcoal grill, preheat to
medium. Just before cooking, toss the wood chips on the coals. |
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Grilled Chili Relleno
6 large poblano chilies (see note)
2 T. extra virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 jalapenos, seeded and chopped (leave seeds in for spicier filling)
1/2 red bell pepper, finely chopped
1/2 C. chopped fresh cilantro
1 t. ground cumin
One 28-ounce or two 16-ounces cans vegetarian or regular baked beans, drained
1 to 3 t. hot sauce
12 oz. Pepper Jack or Monterey Jack cheese, coarsely grated (3 cups)
Salt, to taste
Freshly ground black pepper, to taste
Optional: 1 cup mesquite or other wood chips, soaked in water for 1 hour, then
drained (see note)
Cut poblano chilies in half lengthwise to create a boat for filling and scrape
out seeds.
Heat 2 tablespoons 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 baked beans, hot
sauce and 2 cups of the cheese. Add salt and pepper to taste. Spoon the mixture
into the hollowed chilies and sprinkle with remaining cheese.
Set up grill for indirect grilling and preheat to medium. Arrange the chilies on
the grill away from the heat. Cook until chilies are tender and cheese is
browned and bubbling, 30 to 40 minutes. Remove from grill and serve at once.
Makes 6 side-dish servings.
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