grilled chile rellenos

Ingredients

• Servings: 4
• 4 poblano peppers
• 3 medium potatoes, chopped
• 1 large sweet onion, chopped
• 1 (14.5 ounce) can crushed tomatoes
• 1/4 cup peanut butter
• 1 clove garlic, minced (optional)
• 1/2 teaspoon ground cumin (optional)
• 1 pinch dried oregano
• 1/2 cup shredded monterey jack cheese
• 2 tablespoons olive oil

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• place the peppers on a plate, and cook in the microwave for about 5 minutes, until just pliable. do not peel. set aside to cool.
• place the potatoes and onion into a large glass or ceramic dish, and add a few tablespoons of water. cover with a lid or plastic wrap, and cook in the microwave until the potatoes are beginning to soften and the onions are transparent, 8 to 10 minutes. uncover, and stir. set aside to cool slightly while you start the sauce.
• in a blender or food processor, combine the tomatoes and peanut butter. process until smooth, then pour into a saucepan. stir in the garlic, cumin and oregano. warm over low heat, and cover with a lid to avoid spattering. cook for about 15 minutes to blend the flavors together.
• preheat a grill for medium-high heat. mix the cheese into the potatoes and onions. slit the peppers down one side, and fill with the potato mixture. i like to leave the seeds in because the peppers have more flavor that way, but you can take them out if you like. brush the peppers with olive oil.
• grill peppers for 6 to 8 minutes, or until the outsides are slightly charred. cut in half to serve, and spoon the sauce over them.