Barbecued Bean And Cheese Chile Rellenos Food

GRILLED CHILES RELLENOS

Steps:

• In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refrigerate until serving., In a large skillet, saute onion in butter until tender. Add the mushroom, yellow squash, zucchini, jalapeno and garlic; saute 3-5 minutes longer or until vegetables are crisp-tender., Stir in the beans, 1-1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro. Remove from the heat. Spoon into poblano halves; sprinkle with remaining cheese., Grill peppers, covered, over indirect medium heat for 10-14 minutes or until tender. Serve with sour cream sauce.

BARBECUED BEAN AND CHEESE CHILE RELLENOS

Steps:

• Step 1: If using poblano peppers, cut them in half lengthwise and scrape out the seeds. If using bell peppers, cut off the tops about 1/2 inch below the stems. Scrape out the veins and seeds, taking care not to puncture the bottoms. ShareTweetPin424 Shares Step 2: Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium heat. Add the onion, jalapenos, cilantro, cumin, and cook until golden brown, about 4 minutes. Stir in the black beans, baked beans, hot sauce, and 2 cups of the cheese. Correct the seasoning, adding salt, pepper, and/or more hot sauce to taste. Spoon the bean mixture into the hollowed-out peppers. Sprinkle the remaining cheese on top, dividing it evenly among the peppers. Drizzle the remaining 1 tablespoon of olive oil over the cheese. ShareTweetPin424 Shares Step 3: Set up your grill for indirect grilling and preheat to medium. Add the wood chips to the coals or place in your gas grill's smoker box. Alternatively, set up your smoker following the manufacturer's instructions. Preheat to medium (300 degrees). ShareTweetPin424 Shares Step 4: Place the peppers in the center of the hot grill grate, away from the heat, or in your smoker. Cover the grill and cook the peppers until they are tender and the cheese is browned and bubbling, 30 to 40 minutes. Transfer the peppers to a platter or plates and serve at once. ShareTweetPin424 Shares

GRILLED STUFFED CHILI RELLENOS OR GREEN BELL PEPPERS RECIPE

Steps:

• Cut poblano chiles 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 for about 4 minutes.
• Remove pan from heat and stir in the baked beans, hot sauce and 8 ounces of cheese. Add a bit of salt and pepper to taste. Spoon the mixture into the hollowed chiles and sprinkle with remaining cheese.
• Set up your grill for indirect grilling and preheat to medium. Arrange the chilies on the grill away from the direct heat. Cook until the chilies are tender and cheese is browned and bubbling about 30 to 40 minutes.
• Remove from grill and serve at once.