Grilled Chiles Rellenos With Corn Goat Cheese And Cilantro Sau Recipes

Steps:

• In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refrigerate until serving., In a large skillet, saute onion in butter until tender. Add the mushroom, yellow squash, zucchini, jalapeno and garlic; saute 3-5 minutes longer or until 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 into poblano halves; sprinkle with remaining cheese., Grill peppers, covered, over indirect medium heat for 10-14 minutes or until tender. Serve with sour cream sauce.

Steps:

• Prepare cilantro sauce. In food processor, mince cilantro and jalapeño very fine. Spoon in crema and salt, process again until well blended. Refrigerate until needed. (Sauce can be made 1 to 2 hours ahead, but after that the cilantro's vibrancy begins to fade.).
• Prepare filling, mixing together all ingredients in medium bowl. Cover and chill until needed. (Filling can be combined 1 day in advance, covered, and refrigerated.).
• Fire up grill, bring temperature to medium heat (4 to 5 seconds with hand test).
• Grill chiles uncovered 8 to 10 minutes, turning occasionally so that skin blackens and blisters all over. Place chiles briefly in plastic bag to steam as they cool.
• When chiles are cool enough to handle, peel them, wearing rubber gloves if your skin is sensitive. Slit each chile from end to end and remove any loose seeds. Don't remove seed pod or it will weaken chile walls. (Chiles can be prepared to this point a day ahead, covered, and refrigerated. Bring them back to room temperature before proceeding.).
• Stuff chiles with filling, bringing slit edges of each chile tightly back together. Spritz chiles with oil. Return chiles to grill, slit side down. Grill uncovered 5 to 7 minutes, turning once, until filling feels quite soft. Serve chiles hot with drizzle of sauce and garnish of chopped tomato.

Steps:

• 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.

Steps:

• In a mixing bowl, combine the above ingredients and mix well. Season with salt and pepper to taste, set aside.
• Mix together the beets, cheeses and cilantro and season with salt and pepper to taste. Stuff each pepper with approximately 3 tablespoons of the mixture. Batter lightly and dredge in the cornmeal. In a large frying pan, heat the oil to 370 degrees F. Fry the peppers in batches, turning until lightly brown, about 4 minutes. Drain briefly on paper towels. Serve hot with vegetables tossed in balsamic vinaigrette.
• Whisk together the vinegar and mustard in a small bowl. Slowly drizzle in the olive oil and season with salt and pepper to taste.

Steps:

• 1. Combine tomatoes, 1/2 onion, 2 tbsp. oil, 1 clove garlic, vinegar, salt and black pepper in a medium bowl; let salsa stand 15 minutes.
• 2. Remove stems from poblano peppers by cutting each pepper about 1/2 inch from stem; remove seeds. Grill peppers over medium-hot coals until skins are charred on all sides. Place peppers in a large resealable plastic food storage bag; seal. Let stand 5 minutes; remove skin. Grill corn over medium-hot coals 6-10 minutes or until tender, turning every minute; cut kernels from cob.
• 3. Combine corn, cheeses, minced cilantro, remaining 1/2 onion and 1 clove garlic in a medium bowl; mix well. Carefully fill each pepper with cheese mixture - making cut in side of pepper, if necessary. Secure opening with wooden picks that have been previously soaked in hot water for 15 minutes to prevent burning). Brush peppers with remaining 1 tbsp. oil; grill over medium coals 1 minute per side until cheese melts. Serve with salsa. Garnish with cilantro sprigs.

Steps:

• Cut a slit lengthwise in each chile and carefully scoop out the seeds and ribs.
• In a medium bowl, combine the beans, cheese, raisins, salsa, and chili powder.
• Stuff the peppers with the filling.
• Heat grill to medium.
• Place peppers on grill and cook, turning frequently, until they are soft and the cheese has melted.

Steps:

• Combine tomatoes, 1/2 onion, 2 tablespoons oil, 1 clove garlic, vinegar, salt and black pepper in medium bowl; let salsa stand 15 minutes.
• Remove stems from poblano peppers by cutting each pepper about 1/2 inch from stem; remove seeds. Grill peppers over medium-hot coals until skins are charred on all sides. Place peppers in large resealable plastic food storage bag; seal. Let stand 5 minutes; remove skin. Grill corn over medium-hot coals 6-10 minutes or until tender, turning every minute; cut kernels from cob.
• Combine corn, cheeses, minced cilantro, remaining 1/2 onion and 1 clove garlic in medium bowl; mix well. Carefully fill each pepper with cheese mixture, making cut in side of pepper, if necessary. Secure opening with wooden pick. (Soak wooden picks in hot water for 15 minutes to prevent browning.) Brush peppers with remaining 1 tablespoons oil; grill over medium coals 1 minute per side until cheese melts. Serve with salsa. Garnish with cilantro sprigs.