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Looking for Chili Relleno Recipes for Smoking

 
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xring01
BBQ Fan


Joined: 03 Sep 2010
Posts: 128

PostPosted: Tue Jul 05 11 3:45 am    Post subject: Looking for Chili Relleno Recipes for Smoking Reply with quote

I love Chilli Rellenos...

Does anyone have have recipes they are willing to share...
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Tue Jul 05 11 4:37 am    Post subject: Reply with quote

http://www.thesmokering.com/forum/search.php go to teh search, input "chili and rellenos" you'll find 5 threads about them.
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bonsaikc



Joined: 01 Jun 2006
Posts: 23
Location: Ottawa, KS

PostPosted: Thu Jul 07 11 5:44 am    Post subject: Reply with quote

Long time since I've posted, but I've gotten more interested since my Brinkmann's was stolen and I just purchased a New Braunfel's Mondo that I am waiting to have shipped.

Wife and I tried this recipe and loved it although there are a couple of tweaks I would use: I'd roast the peppers first since they were pretty firm still, and it's a fairly salty recipe if you use regular beans. (Oh, and my wife bought salted pumpkin seeds, try to find unsalted.) Go very easy on the salt. Otherwise this was really great for a non-meat dish!

Barbecued Bean & Cheese Chili Rellenos

Source: BBQ USA by Steven Raichlen
Method: indirect grilling
Serves: 6

6 large poblano peppers or green bell peppers
2 cans (16 ounces each) low-sodium pinto beans or black beans
3 tablespoons extra-virgin olive oil, plus 1 tablespoon for drizzling
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 jalapeño peppers, seeded and finely chopped (for a hotter filling, leave the seeds in)
1/2 red bell pepper, finely chopped
1/4 fresh cilantro, chopped
1/4 cup hulled pumpkin seeds (optional; see Note)
1 teaspoon ground cumin
1 to 3 teaspoons of your favorite hot sauce, or more to taste
3 cups (about 12 ounces) pepper Jack, Monterey Jack, or white Cheddar cheese, coarsely grated
Coarse salt (kosher or sea) and freshly ground black pepper

You'll also need:

1 cup wood chips or chunks (preferably mesquite), soaked for 1 hour in water to cover, then drained

1. If using poblano peppers, cut them in half lengthwise, and scrape out the seeds. If using bell peppers, cut off the tops about 1/2 inch below the stems. Scrape out the veins and seeds, taking care not to puncture the bottoms.

2. Drain the beans, place them in a colander, rinse under cold running water, then drain again.

3. Heat 2 tablespoons of the olive oil in a nonstick skillet over medium heat. Add the onion, garlic, jalape–os, red bell pepper, cilantro, pumpkin seeds, if using, and cumin and cook until golden brown, about 4 minutes. Stir in the beans, hot sauce, and 2 cups of the cheese. Taste for seasoning, adding salt, pepper, and/or more hot sauce as necessary. Spoon the bean mixture into the hollowed-out peppers. Sprinkle the remaining cheese on top, dividing it evenly among the peppers. Drizzle the remaining 1 tablespoon of olive oil over the cheese.

4. Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce heat to medium. If using a charcoal grill, preheat it to medium, then toss all of the wood chips or chunks on the coals.

5. When ready to cook, place the peppers in the center of the hot grate, away from the heat. Cover the grill and cook the peppers until they are tender and the cheese is browned and bubbling, 30 to 40 minutes. Use a spatula to transfer the peppers to a platter or plates and serve at once.

NOTE: Hulled pumpkin seeds (pepitas) are available at natural food stores and Hispanic markets.
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