Side dishe for 4

Grilled Chiles Rellenos

Name: Grilled Chiles Rellenos
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3/4 cup chopped cilantro; 3/4 fresh jalapenos or 1/2-1 serrano chili; 3/4 cup creme fraiche or 3/4 cup sour cream; 1/8 tsp salt; 8 oz chihuahua cheese; 6 oz fresh goat cheese or 6 ounces cream cheese; 1/2 cup corn kernel; 1/4 cup pine nuts; 2 tbsp minced onions; 1/2 tsp minced fresh epazote (optional); 8 poblano chiles; vegetable oil cooking spray; chopped tomato (optional)

Grilled poblanos hold a creamy corn, cheese, and pine nut filling with a bright cilantro chile sauce.

$3.32per serving $$

40 minstart to table

4servings

Mexican Vegetarian Gluten-free Side dishes Grill Summer grilling Summer

Ingredients

3/4 cup chopped cilantro
3/4 fresh jalapenos or 1/2-1 serrano chili
3/4 cup creme fraiche or 3/4 cup sour cream
1/8 tsp salt
8 oz chihuahua cheese
6 oz fresh goat cheese or 6 ounces cream cheese
1/2 cup corn kernel
1/4 cup pine nuts
2 tbsp minced onions
1/2 tsp minced fresh epazote (optional)
8 poblano chiles
vegetable oil cooking spray
chopped tomato (optional)

Steps

Heat a grill to medium-high and spray the poblanos with vegetable oil.
Grill the poblanos for 8 minutes, turning often, until blistered and softened.
Blend the cilantro, jalapenos, creme fraiche, and salt into a smooth sauce.
Mix the Chihuahua cheese, goat cheese, corn, pine nuts, onions, and epazote in a bowl.
Slit each poblano lengthwise, remove the seeds, and fill each chile with the cheese mixture.
Grill the stuffed poblanos for 6 minutes, turning once, until the cheese melts, then serve with the sauce.