Smoked Chicken Chile Relleno Recipes

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BARBECUED BEAN AND CHEESE CHILE RELLENOS



Barbecued Bean And Cheese Chile Rellenos image

You know Raichlen's rule: if it tastes good baked or deep fried, it tastes even better smoked. This Barbecued Bean and Cheese Chile Rellenos recipe is a vegetarian dish that's high in protein and low in fat. Poblano chiles, a spicier cousin of the green bell pepper, are stuffed with a mixture of black beans, baked beans, and cheese. The chiles rellenos are finished off in the smoker for a delicious smoke flavor. More Grilled Vegetarian Recipes: Squash and Black Bean Pizza with Queso Fresco A New "Egg Salad" with Grilled Vegetables Cognac Flambéed Grilled Cheese with Grilled Bread ShareTweetPin424 Shares

Provided by Steven Raichlen

Number Of Ingredients 1

6 large poblano peppers or green bell peppers 3 tablespoons extra-virgin olive oil, plus 2 tablespoons for drizzling 1 medium onion, finely chopped 2 jalapeño peppers, seeded and finely chopped (for a hotter filling, leave the seeds in) 1/4 cup chopped cilantro 1 teaspoon ground cumin 1 can (15 ounces each) low-sodium black beans, rinsed and drained 1 can (15 ounces each) baked beans or grilling beans 1 to 2 teaspoons of your favorite hot sauce, or more to taste 3 cups (about 12 ounces) pepper Jack, Monterey Jack, or white Cheddar cheese, coarsely grated, or vegan cheese, such as Chao Coarse salt (kosher or sea) and freshly ground black pepper

Steps:

  • Step 1: If using poblano peppers, cut them in half lengthwise and scrape out the seeds. If using bell peppers, cut off the tops about 1/2 inch below the stems. Scrape out the veins and seeds, taking care not to puncture the bottoms. ShareTweetPin424 Shares Step 2: Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium heat. Add the onion, jalapenos, cilantro, cumin, and cook until golden brown, about 4 minutes. Stir in the black beans, baked beans, hot sauce, and 2 cups of the cheese. Correct the seasoning, adding salt, pepper, and/or more hot sauce to taste. Spoon the bean mixture into the hollowed-out peppers. Sprinkle the remaining cheese on top, dividing it evenly among the peppers. Drizzle the remaining 1 tablespoon of olive oil over the cheese. ShareTweetPin424 Shares Step 3: Set up your grill for indirect grilling and preheat to medium. Add the wood chips to the coals or place in your gas grill's smoker box. Alternatively, set up your smoker following the manufacturer's instructions. Preheat to medium (300 degrees). ShareTweetPin424 Shares Step 4: Place the peppers in the center of the hot grill grate, away from the heat, or in your smoker. Cover the grill and cook the peppers until they are tender and the cheese is browned and bubbling, 30 to 40 minutes. Transfer the peppers to a platter or plates and serve at once. ShareTweetPin424 Shares

REAL CHILE RELLENOS AND A CASSEROLE VERSION



Real Chile Rellenos and A Casserole Version image

As we're peeling off the charred skins before chopping and bagging we always set aside some of the best looking whole chile for chile rellanos. They sound like a project and something often left to the restaurant to make, but they're pretty easy for the home cook and take only a few steps.

Provided by cheaters

Categories     Red and Green Chile

Number Of Ingredients 6

Whole roasted and peeled green chilies--8 works for this amount of batter
Cheese cut into long thin strips that will fit into the chilies. Use Jack, cheddar, or Mexican melting cheese
Batter:
4 eggs, separated
2 tablespoons self-rising flour
2 tablespoons self-rising cornmeal mix

Steps:

  • Instructions Beat the egg whites until stiff in a medium mixing bowl. Beat the yolks in a separate bowl. Fold the yolks, flour, and cornmeal into the whites. Heat about 2 inches of oil in a wide high sided skillet to about 375 F. Cut a slit in the chilies and fill with cheese. Dip each chili into the egg white batter and carefully place in the hot oil. Only fry a few at a time and do not crowd the pan. Cook until golden brown, carefully turning once or twice, about 10 minutes. Serve immediately. This batter recipe will coat about 8 chiles, so double the amount if needed.

Nutrition Facts : Nutrition facts 200 calories 20 grams fat

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  • Make a small foil boat and place garlic and serrano on it. Spray or brush garlic, serrano, onion and tomatoes with oil, and place on the grill. Cook, turning every few minutes, until outside skins are charred and insides are hot, about 15 minutes.
  • Remove from grill and cover with foil for about 10 minutes to steam. This will make peeling skins easier.
  • Peel skin off of tomatoes and serrano. Remove serrano seeds and stem. Remove peel from garlic. Place everything in a blender with cilantro, lime juice, olive oil, cumin, paprika and chipotle. Do not close the lid tightly. Crack it slightly and cover with a towel to prevent too much pressure from building up. Blend until smooth.


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