Grilled Chiles Rellenos is a delicious and vibrant Mexican-inspired dish that features poblano peppers stuffed with a flavorful mixture of vegetables, beans, and cheese. The peppers are then grilled to perfection, creating a smoky and charred exterior while the filling becomes warm and gooey. Topped with a tangy sour cream sauce, this dish offers a delightful balance of flavors and textures that will surely impress your taste buds.

Chiles Rellenos has a long history in Mexican cuisine and is a popular dish that varies in preparation across different regions. The tradition of stuffing peppers can be traced back to the pre-Columbian era, where indigenous cultures in Mexico cultivated and used various chili peppers in their cooking. Over time, the dish has evolved and adapted, incorporating different ingredients and techniques.

Grilled Chiles Rellenos, specifically cooked on the grill, adds a smoky element to the traditional recipe. Grilling the peppers enhances their natural flavors and imparts a distinct charred taste. This modern twist on the classic dish combines the love for grilled food with the traditional flavors of Chiles Rellenos, creating a unique and delicious culinary experience.

PREP: 45 MIN.

GRILL: 10 MIN.

MAKES: 4 SERVINGS

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

INSTRUCTIONS

1. In a small bowl, combine the sour cream, lime juice, and ¼ cup of minced cilantro. Cover the bowl and refrigerate the mixture until serving.
2. In a large skillet, sauté the finely chopped onion in butter until it becomes tender. Add the finely chopped portobello mushroom cap, yellow summer squash, zucchini, jalapeno pepper, and minced garlic. Sauté the vegetables for an additional 3-5 minutes or until they reach a crisp-tender consistency.
3. Stir in the rinsed and drained black beans, 1½ cups of shredded Mexican cheese blend, thawed frozen corn, ground cumin, salt, pepper, and the remaining minced cilantro. Remove the skillet from heat. Spoon the filling mixture into the halved and seeded poblano peppers, then sprinkle the remaining cheese on top.
4. Preheat the grill to medium heat. Grill the stuffed peppers, covered, over indirect heat for 10-14 minutes or until the peppers become tender and slightly charred.
5. Serve the Grilled Chiles Rellenos with the refrigerated sour cream sauce, allowing each bite to be complemented by the tangy and creamy sauce.
6. Enjoy the robust flavors and smoky essence of the Grilled Chiles Rellenos, which are perfectly complemented by the cool and tangy sour cream sauce. This dish is a delightful and satisfying addition to any Mexican-inspired meal or outdoor barbecue.