Best for: A meatless main with roasted peppers and melted cheese.
Classic chiles rellenos are battered and fried; this Mexican-inspired grill version skips the batter, roasting poblanos, stuffing them with cheese, and finishing them in cast iron under a simple tomato sauce. The flavor stays; the frying oil goes.
Grill: Direct high heat for charring, then indirect medium heat (375°F) for the skillet. Equipment: Grill, 12-inch cast-iron skillet, tongs, blender.
Ingredients
Total: 1 hour.
Peppers and filling
- 6 poblano peppers
- 8 oz Oaxaca or Monterey Jack cheese, cut into strips
- 1 teaspoon neutral oil
Tomato sauce
- 4 ripe plum tomatoes
- 1/4 medium white onion
- 1 garlic clove
- 1/2 cup water
- 1 tablespoon neutral oil
- 1/2 teaspoon dried oregano
- 3/4 teaspoon fine table salt
To serve
- 1/4 cup Mexican crema or sour cream
- 2 tablespoons chopped cilantro
Directions
Char the poblanos over direct high heat for 8–10 minutes, until blackened all over. Steam them in a covered bowl for 10 minutes, then peel, slit one side, and remove the seeds, keeping each pepper whole.
Meanwhile, char the tomatoes, onion, and garlic in a dry skillet or on the grill until spotted black. Blend with the water, oregano, and salt until smooth.
Heat the cast-iron skillet over medium heat, add the tablespoon of oil, and simmer the sauce for 8–10 minutes, until slightly thickened.
Stuff each poblano with cheese strips and brush the peppers lightly with the teaspoon of oil.
Nestle the stuffed poblanos into the sauce, cover the skillet with a lid or foil, and cook over indirect heat at 375°F for 12–15 minutes, until the cheese melts and the peppers are tender.
Spoon sauce over the peppers, drizzle with crema, scatter with cilantro, and serve.
Grilling tip: Keep the stem end intact when you slit the poblanos — the pepper holds its cheese far better.
