Grilled Chiles Rellenos - Taste of Home
- Ready In:
- 25mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 cup sour cream (8 oz)
- 2 tablespoons lime juice
- 1⁄2 cup fresh cilantro, minced & divided
- 1 onion, small, finely chopped
- 1 tablespoon butter
- 1 garlic clove, minced
- 1 small summer squash, finely chopped
- 1 small zucchini, finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1 mushroom cap, portobello, finely chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 2 cups mexican cheese, shredded & divided
- 1 cup frozen corn, thawed
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 large poblano peppers, halved and seeded
directions
- In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refridgerate until serving.
- In a large skillet, saute onion in butter until onion is tender. Add garlic; cook 1 minute longer. Add the yellow squash, zucchini and jalapeno; cook and stir over medium heat for 2 minutes. Add mushroom; cook and stir for 2 minutes until the vegetables are crisp-tender.
- Stir in the beans, 1 1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro. Remove from the heat. Spoon in pepper halves; sprinkle wiht remaining cheese.
- Prepare grill for indirect heat, using a drip pan. Place the peppers over pan. Grill, covered, over indirect medium heat for 10-14 minutes or until tender. serve with sour cream sauce.
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RECIPE SUBMITTED BY
I'm always on the look out for new tried and true recipes and love to share the recipes that I enjoy making.
Growing up as a child my mom taught me how to cook/bake and I later entered food competitions at our local fair.
I hope to some day share my love of cooking with my children.
I love to cook casseroles..I'm not a huge fan of meat but will toss it in casseroles for my meat and potato husband. :)