Grilled Chile Rellenos
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 ⓘ
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
730
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).