Grilled Chiles Rellenos

Name: Grilled Chiles Rellenos
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter; 425 grams can black beans, rinsed and drained; 118 milliliters minced fresh cilantro, divided; 237 milliliters frozen corn, thawed; 1 garlic clove, minced; 1 teaspoon ground cumin; 1 jalapeno pepper, seeded and finely chopped; 2 Tbsps lime juice; 1 small onion, finely chopped; 0 teaspoons pepper; 4 larges poblano peppers, halved and seeded; 1 large portobello mushroom cap, finely chopped; 1 teaspoons salt; 227 grams cups shredded Mexican cheese blend, divided; 227 grams cup sour cream; 1 small yellow summer squash, finely chopped; 1 small zucchini, finely chopped

Grilled Chiles Rellenos is a gluten free main course. One serving contains 537 calories, 26g of protein, and 32g of fat. This recipe serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes about 55 minutes. Head to the store and pick up portobello mushroom cap, pepper, corn, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refrigerate until serving.

Ingredients you will need

Lime Juice

Sour Cream

Cilantro

Equipment you will use

Bowl

In a large skillet, saute onion in butter until tender.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

Add the mushroom, yellow squash, zucchini, jalapeno and garlic; saute 3-5 minutes longer or until vegetables are crisp-tender.

Ingredients you will need

Yellow Squash

Vegetable

Jalapeno Pepper

Mushrooms

Zucchini

Garlic

Stir in the beans, 1-1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro.

Ingredients you will need

Cilantro

Cheese

Pepper

Beans

Cumin

Corn

Salt

Remove from the heat. Spoon into poblano halves; sprinkle with remaining cheese.

Ingredients you will need

Poblano Pepper

Cheese

Grill peppers, covered, over indirect medium heat for 10-14 minutes or until tender.

Ingredients you will need

Peppers

Equipment you will use

Grill

Serve with sour cream sauce.

Ingredients you will need

Cream Sauce

Equipment

Bowl

Frying Pan

Grill

Ingredients

Servings:

1Tbsp

butter 425grams

can black beans, rinsed and drained 118milliliters

minced fresh cilantro, divided 237milliliters

frozen corn, thawed 1

garlic clove, minced 1teaspoon

ground cumin 1

jalapeno pepper, seeded and finely chopped 2Tbsps

lime juice 1small

onion, finely chopped 0teaspoons

pepper 4larges

poblano peppers, halved and seeded 1large

portobello mushroom cap, finely chopped 1teaspoons

salt 227grams

cups shredded Mexican cheese blend, divided 227grams

cup sour cream 1small

yellow summer squash, finely chopped 1small

zucchini, finely chopped

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Cavas Masachs Mas Fi Brut rosé with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

Cavas Masachs Mas Fi Brut Rose

Mas Fi Brut Rose Cava is an elegant and balanced sparkling wine. Undergoing second fermentation in this bottle, it is aged for 11 months providing its fine bubbles and complex and structured palate. There are notes of violets and wild berries on the nose, with bright and lively flavors of fresh strawberry and black currant in the mouth. Perfect for your next celebration, as an aperitif or with a wide array of cuisines.