Grilled Chile Rellenos Recipe
- 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
step 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.
step 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.
step 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.
step 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.
step 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.