GRILLED CHILES RELLENOS - TASTE OF HOME
My sister gave me the the Taste of Home - Grill it cookbook as a gift. First recipe I tried was this one, and my husband and I both loved it! Don't let the poblano peppers scare you away, these are more flavorful than hot. We follow a low carb lifestyle and this recipe fits the bill. Terrific side dish to any meat you throw on the grill. Enjoy! The cookbook says that it makes four servings, one half of a pepper is plenty if you serve it with other dishes. I makes more like 8 servings IMO.
Provided by Johnsdeere
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 642.4, Fat 37.1, SaturatedFat 21.4, Cholesterol 106.8, Sodium 1127, Carbohydrate 56.7, Fiber 14.5, Sugar 8, Protein 28.5
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Bilal Hijran
[email protected]I'm not a fan of chiles rellenos, but I tried this recipe and I was pleasantly surprised. The filling was creamy and flavorful, and the chiles were perfectly cooked. I would definitely make these again.
Sajjat Islam
[email protected]These chiles rellenos were amazing! The filling was so flavorful and the chiles were perfectly cooked. I will definitely be making these again.
Chand Bhatti
[email protected]I love this recipe! The chiles rellenos are always a hit when I make them. They're easy to make and always turn out delicious.
Sasha Rahga Poo
[email protected]These chiles rellenos were delicious! The filling was creamy and flavorful, and the chiles were perfectly cooked. I will definitely be making these again.
Opeyemi Obayemi
[email protected]I made these chiles rellenos for my family last night and they were a huge hit! Everyone loved them. The recipe was easy to follow and the results were amazing. I will definitely be making these again.
Tim Dent
[email protected]These chiles rellenos were a bit more work than I expected, but they were worth it! They were absolutely delicious. The filling was rich and creamy, and the chiles were perfectly cooked. I will definitely be making these again.
Clancy Spunde
[email protected]I've always wanted to try making chiles rellenos, but I was intimidated by the process. This recipe made it so easy! The step-by-step instructions were clear and concise, and the results were amazing.
Mega LTE
[email protected]These chiles rellenos were so easy to make and they turned out so delicious! The only thing I would change is to use a milder chile pepper. The ones I used were a bit too spicy for my taste.
Angelica Arana
[email protected]I'm not a huge fan of spicy food, but these chiles rellenos were just the right amount of heat. The filling was creamy and cheesy, and the breading was crispy and golden brown. Definitely a keeper!
Natasha Ndlovu
[email protected]I've made chiles rellenos a few times before, but this recipe is by far the best. The filling was so flavorful and the chiles were perfectly cooked. Even my picky kids loved them!
Jayden Summerell
[email protected]These chiles rellenos were a hit at my dinner party! The combination of the slightly spicy chiles, creamy filling, and crispy breading was divine. I especially loved the tangy tomato sauce. Will definitely make this recipe again and again.