Grilled Chile Rellenos Recipe

Name: Grilled Chile Rellenos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 poblano peppers; 3 medium potatoes, chopped; 1 large sweet onion, chopped; 1 (14.5 ounce) can crushed tomatoes; 1/4 cup peanut butter; 1 clove garlic, minced (optional); 1/2 teaspoon ground cumin (optional); 1 pinch dried oregano; 1/2 cup shredded Monterey Jack cheese; 2 tablespoons olive oil

Servings: persons

4 poblano peppers
3 medium potatoes, chopped
1 large sweet onion, chopped
1 (14.5 ounce) can crushed tomatoes
1/4 cup peanut butter
1 clove garlic, minced (optional)
1/2 teaspoon ground cumin (optional)
1 pinch dried oregano
1/2 cup shredded Monterey Jack cheese
2 tablespoons olive oil

1
Place the peppers on a plate, and cook in the microwave for about 5 minutes, until just pliable. Do not peel. Set aside to cool.
2
Place the potatoes and onion into a large glass or ceramic dish, and add a few tablespoons of water. Cover with a lid or plastic wrap, and cook in the microwave until the potatoes are beginning to soften and the onions are transparent, 8 to 10 minutes. Uncover, and stir. Set aside to cool slightly while you start the sauce.
3
In a blender or food processor, combine the tomatoes and peanut butter. Process until smooth, then pour into a saucepan. Stir in the garlic, cumin and oregano. Warm over low heat, and cover with a lid to avoid spattering. Cook for about 15 minutes to blend the flavors together.
4
Preheat a grill for medium-high heat. Mix the cheese into the potatoes and onions. Slit the peppers down one side, and fill with the potato mixture. I like to leave the seeds in because the peppers have more flavor that way, but you can take them out if you like. Brush the peppers with olive oil.
5
Grill peppers for 6 to 8 minutes, or until the outsides are slightly charred. Cut in half to serve, and spoon the sauce over them.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 poblano peppers, 3 medium potatoes, chopped, 1 large sweet onion, chopped, 1 (14.5 ounce) can crushed tomatoes, and more.

Yes, Grilled Chile Rellenos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Chile Rellenos

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