chili rellenos

fishlessman · October 2005

<p />i want to thank JM3 for the recipe, and ESSEX COUNTY for the poblanos. i now know what to look for when buying these peppers. the last batch i did before these were definatly the wrong kind of pepper. these were really good

dhuffjr · October 2005

fishlessman,
Man how can you post a picture like that with no recipe? Your killing me. I've never seen them like that. They have always been breaded and fried with meat filling and then covered with cheese sauce. Love them that way, those sure look good too.[p]Dennis

fishlessman · October 2005

dhuffjr,heres the recipe JM3 posted
Posted by JM3 on October 21, 2005 at 07:59:22:[p]In Reply to: What to do with poblanos posted by Essex County on October 21, 2005 at 07:50:59:[p]Essex County,[p]Here is a recipe I use for poblanos. [p]Pasted from
Barbecued Bean & Cheese Chili Rellenos
Source: BBQ USA by Steven Raichlen
Method: indirect grilling
Serves: 6
· 6 large poblano peppers or green bell peppers
· 2 cans (16 ounces each) low-sodium pinto beans or black beans
· 3 tablespoons extra-virgin olive oil, plus 1 tablespoon for drizzling
· 1 medium onion, finely chopped
· 2 cloves garlic, finely chopped
· 2 jalapeño peppers, seeded and finely chopped (for a hotter filling, leave the seeds in)
· 1/2 red bell pepper, finely chopped
· 1/4 fresh cilantro, chopped
· 1/4 cup hulled pumpkin seeds (optional; see Note)
· 1 teaspoon ground cumin
· 1 to 3 teaspoons of your favorite hot sauce, or more to taste
· 3 cups (about 12 ounces) pepper Jack, Monterey Jack, or white Cheddar cheese, coarsely grated
· Coarse salt (kosher or sea) and freshly ground black pepper
You'll also need:
· 1 cup wood chips or chunks (preferably mesquite), soaked for 1 hour in water to cover, then drained
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.
2. Drain the beans, place them in a colander, rinse under cold running water, then drain again.
3. Heat 2 tablespoons of the olive oil in a nonstick skillet over medium heat. Add the onion, garlic, jalapeños, red bell pepper, cilantro, pumpkin seeds, if using, and cumin and cook until golden brown, about 4 minutes. Stir in the beans, hot sauce, and 2 cups of the cheese. Taste for seasoning, adding salt, pepper, and/or more hot sauce as necessary. 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.
4. Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce heat to medium. If using a charcoal grill, preheat it to medium, then toss all of the wood chips or chunks on the coals.
5. When ready to cook, place the peppers in the center of the hot grate, away from the heat. Cover the grill and cook the peppers until they are tender and the cheese is browned and bubbling, 30 to 40 minutes. Use a spatula to transfer the peppers to a platter or plates and serve at once.
NOTE: Hulled pumpkin seeds (pepitas) are available at natural food stores and Hispanic markets.
© 2005 Steven Raichlen |[p][p]

Lawn Ranger · October 2005

fishlessman,
Nicely done. Looks like a great appetizer or main course.[p]Mike

Love Handles · October 2005

fishlessman,
Did you have to roast & peel the peppers before you stuffed them and cooked them or is the skin ok to eat?
See-Yaa

WooDoggies · October 2005

fishlessman,[p]Very pretty! Dude, you have got to be one of the cookingnest folks on this board and your photos are always a treat.... thanks always sharing.... they look delicious.[p]John

Essex County · October 2005

fishlessman,
They look great! I made a couple of batches on Sunday that came out good as well. Too hungry to take a pic though!
Paul

fishlessman · October 2005

WooDoggies,
the fishing and the cooking get me outside, too bad for my neighbors that grass cutting doesnt.if only some nice lady would come over and plant the whole yard with shrubs and flowers like your wife has. this forum is just endless when it comes to good recipes

fishlessman · October 2005

LoveHandles,
they tasted fine with the skins, easier to pick up and eat that way

MickeyT · October 2005

John,[p]I'm gonna echo that my man.[p]That is a different way to cook chili relenos. I like that.[p]I'm still waiting for some more pictures of those fish you catch. On the grill I mean. [p]Mick

fishlessman · October 2005

<p />MickeyT,
come winter we will have some fish agrillin while ice fishing. heres a fall rainbow that was recently released up in northern newhampshire. just to nice looking to keep

thirdeye · October 2005

fishlessman,[p]Whoa! Those look fantastic. What good timing, my neighbor just brought a peck of poblanos up from a truck farm in Colorado & I made a pot of beans yesterday. I'm trying' these tomorrow.[p]~thirdeye~

WooDoggies · October 2005

fishlessman,[p]I agree. This forum is awesome when it comes to recipes and cooking ideas.[p]You know, you can always hire a certain horticulturist and her assistant as consultants to your garden... of course, they'd have to stay for a few days to get a feel for the place....they might even help you sample your cooking, bait your lines, gut your fish, run your dogs...[p]John

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