Grilled Chile Rellenos
Active Time: 15 minutes | Total Time: 15 minutes | Serves 4 | Gluten Free
- 4 poblano peppers
- 3 cups grated Monterey Jack or Havarti cheese
- 2 cups fresh corn kernels (from about 2 ears of corn)
- Your favorite salsa
- Chopped fresh cilantro
*When shopping for the poblano peppers, look for ones that will lay flat once they are cut in half lengthwise (so the cheese won’t ooze out).
Heat the grill to medium-high.
Cut the poblanos in half lengthwise. Cut out the seeds and core, but leave the stems in tact.
Grate the cheese. Use a serrated knife to cut the corn kernels away from the ear. In a medium bowl, toss together the cheese and corn.
Fill each poblano half with the cheese mixture.
Place the poblanos on the grill, close the lid, and grill for about 5 minutes, or until the cheese is melted and the poblano is tender (a little cheese may ooze out, but that’s okay).
Serve topped with salsa and cilantro.
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