This egg-free/not fried spin on Chiles Rellenos is perfect for summer grilling. These peppers have bold flavor with spicy chorizo, smoky corn, and creamy bubbling cheese. This recipe does take a considerable amount of prep as you must start with roasting the corn and peppers before cooking up the filling and then returning the stuffed peppers to the grill. Trust me when I say the extra steps are so worth it. This recipe pairs beautifully with chile-lime seasoned edamame.
Serves: 6 Time: approximately 45 minutes to an hour
- 2 ears of corn, husked
- 3 tsp olive oil, divided
- 6 large poblano peppers
- 1-ish cups of breadcrumbs
- 1 cup (8oz) of chorizo
- 1.5 cups shredded Monterey jack cheese
- optional: cilantro, pico de gallo, sour cream
- Heat grill to high and brush your corn and poblano peppers with 1 tsp of oil. Grill corn and poblanos until they begin to brown, turning occasionally. Continue roasting for about 10 minutes until the corn and poblanos are fairly blackened/browned. We are looking for scorch marks here, on the surface, not compete burning.
- Remove corn and poblanos from the grill, placing the poblanos in a bowl and covering them to steam.
- Cut the roasted corn from the cob and set it aside.
- Cook the chorizo in a large pan. Once cooked through add breadcrumbs until most of the excess oil is sopped up. Add the roasted corn and 1 cup of the Monterey jack cheese (reserve 1/2 cup of the cheese for topping).
- Return to the poblano peppers and peel the skin. This is the clear-ish bits that should be flaking off, not the actual green fleshy parts. Don’t look for perfection here just get as much off as you can. Slice each pepper and remove the ribs/seeds.
- Create foil pockets and place a pepper on each one.
- Fill each pepper with the chorizo and corn mixture. Top with a bit of extra monterey jack cheese (you should have 1/2 cup reserved). wrap each pepper up along the side but keep the top open so that your cheese isn’t pulled off.
- Place the peppers back on your grill for a few moments to get the cheese bubbly on top.
- Plate and enjoy!
*Photo is an origial belonging to me
**Recipe adapted from Sunset Magazine (July 2018, p. 86)