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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Padam Gurung
[email protected]I'm a vegetarian, so I used tofu instead of chicken in the filling. The chiles rellenos were still delicious.
Ayoub Boudjatat
[email protected]These chiles rellenos were the perfect way to use up my leftover chicken. They were easy to make and very flavorful.
Raheem Jaan110
[email protected]I'm not a fan of Mexican food, but I tried this recipe at a friend's house and I was pleasantly surprised. The chiles rellenos were delicious.
hassan alsufyani
[email protected]I made these chiles rellenos for a potluck and they were a big hit. Everyone loved them.
Nabin Mahatau
[email protected]I'm allergic to cheese, so I used a vegan cheese substitute in the filling. The chiles rellenos were still delicious.
Tom Shea
[email protected]The chiles rellenos were a bit too oily for my taste. I think I'll try baking them next time.
Gary Voit
[email protected]I've made this recipe several times and it always turns out great. It's a family favorite.
Umair Rajpoot
[email protected]I'm not sure what I did wrong, but my chiles rellenos fell apart when I tried to fry them.
josh ray
[email protected]The chiles rellenos were very time-consuming to make, but they were worth it. They were absolutely delicious.
Hniang Cuai
[email protected]I thought the chiles rellenos were a bit bland. I added some extra spices to the filling and they were much better.
Enamahmed Khan
[email protected]I had a hard time finding poblano chiles, but I eventually found them at a local Mexican grocery store. The chiles rellenos were worth the effort.
Furqan Furqan
[email protected]The chiles rellenos were a bit too spicy for my taste, but my husband loved them.
Vishal Chhetry
[email protected]I'm not a big fan of spicy food, but these chiles rellenos were mild enough for me to enjoy. They were also very flavorful.
md belal
[email protected]These chiles rellenos were a hit at my party! Everyone loved them.
G P
[email protected]The chiles rellenos were easy to make and turned out delicious. The only thing I would change is to add a bit more cheese to the filling.
Danish Zehan
[email protected]I followed the recipe exactly and the chiles rellenos turned out amazing! My family loved them. Will definitely be making this again.
Abdul Razaqq
[email protected]This dish was an absolute delight! The flavors were perfectly balanced, and the chiles were roasted to perfection. I highly recommend this recipe to anyone looking for a flavorful and unique dish.