Jodi's Grilled Chiles Rellenos
Jodi Paul
from Jodi Paul
ingredients
- 4 anaheim chiles
- 1/4 cup(s) cooked corn kernels
- 1/4 cup(s) canned black beans
- 2 oz Land O’ Lakes Yellow American
- 1/4 cup(s) bell pepper(s)
- 1/4 cup(s) onion(s)
- 1/2 cup(s) cooked rice
- 1 oz Sharp Cheddar Cheese
directions
- 1
1. Combine all ingredients except peppers and sharp cheddar in a medium bowl. Microwave until cheese is melted and you have a “casserole” type consistency.
- 2
2. Cut a lengthwise slit in each of the peppers. Microwave them for about 2 minutes, or until soft enough to open without breaking.
- 3
3. Allow to cool until cool enough to handle. Core the peppers.
- 4
4. Stuff each pepper with 1/4 of the rice mixture.
- 5
5. Cut two narrow slits in a cube of cheddar cheese. With a vegetable peeler, “peel” off thin strips of cheese. Arrange 1/4 of the cheese strips in a crosswise pattern on top of each pepper.
- 6
6. Place on the grill and put the cover on the grill (most barbecue grills come with a lid).
- 7
7. Cook until peppers are charred and smoky, and cheese on top is melted and bubbling.
- 8
Serve with black beans and grilled vegetables (I skewered onion chunks, grape tomatoes and baby sunburst squash).
Source: Jodi Paul
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