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Grilled Chile Rellenos

Servings 6
Prep Time 20 minutes
Cook Time 40 minutes

Ingredients

  • 6 large poblano chiles
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic finely chopped
  • 2 jalapenos seeded and chopped
  • 1/2 red bell pepper finely chopped
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon cumin
  • 1 can Bush’s Vegetarian Baked Beans 28 ounces, drained
  • 1 1/2 teaspoons hot sauce
  • 12 ounces pepper jack or Monterey Jack cheese coarsely grated, divided
  • salt to taste
  • freshly ground black pepper to taste

Instructions

  • Cut poblano chiles in half lengthwise to create boats for filling; scrape out seeds.
  • In nonstick skillet, heat olive oil.
  • Add onion, garlic, jalapenos, red bell pepper, cilantro and cumin; cook over medium heat until golden brown, about 4 minutes.
  • Remove pan from heat and stir in vegetarian baked beans, hot sauce and 8 ounces cheese. Add salt and pepper, to taste.
  • Spoon mixture into hollowed chiles and sprinkle with remaining cheese.
  • Preheat grill to medium heat.
  • Arrange chiles on grill away from heat. Cook until chiles are tender and cheese is browned and bubbling, 30-40 minutes.
  • Remove from grill and serve.
Course: Side Dish
Cuisine: American, Mexican
Keyword: grilling, summer