Friday, July 17, 2009
I never knew until this year that I love grilled peppers! I even eat green bell peppers now, including chiles. And making Chiles Rellenos on the grill is so much fun, especially when you have a Grill Master at the helm (not me, it's Ron!). This recipe will serve 2 hungry people!
2 Anaheim Chiles, cut in half, seeded
2 Poblano Chiles, cut in half, seeded
4 Serrano Chiles, cut in half, seeded
1/2 cup Red Wine
1 medium Onion, chopped
2 large Tomatoes, chopped
1/2 teaspoon dried Oregano
Cayenne and Fresh Ground Pepper to taste
2-4 oz. Soy Monterey Jack "Cheese," shredded
Saute Garlic in Red Wine until fragrant and soft, about 3 minutes. Add Onion and saute until transparent, roughly 10-15 minutes, then add Tomatoes and saute until soft. Add Oregano, Cayenne and Pepper. Set aside to cool.
Prepare your grill. Cook the chiles, cut side down for a few minutes until they are heated and showing signs of char, but not burnt.
Remove chiles from heat onto a platter or cutting board.
Stuff each chile with the sauteed mixture.
Grill the chiles, shell side down, for about 5-7 minutes.
Add the Soy Cheese on top of each chile and grill until they are cooked thoroughly and charred to your liking (I like mine REALLY charred!).
Remove from grill and serve immediately!