I saw a post on Facebook the other day about Grilled Chile Rellenos and I just had to try it. We have all seen Cowgirl's more authentic version that are battered and fried, these are wrapped in bacon and grilled. I did change the recipe from the original, and will list it where I did.
First, I cleaned and oiled some Poblano Peppers.
Onto the gas grill...
Then broke out the Weed Burner to roast them up...
Doesn't take long that way...
Into a bag to steam...
While those were steaming, started on the filling. The recipe I saw on FB called for Ground Beef. I decided to use Chorizo, Onions, and Jalapeno's. Once that was cooked, drained it well, and into a bowl in the fridge to cool.
Peeled and deseeded the peppers. That skin came off crazy easy compared to the last time I did Hatch Peppers. Not sure if it's the pepper or the weed burner.
Time to mix the cheese into the filling. The original recipe used Oaxaca cheese (a Mexican cheese). I decided to spice it up and use Pepper Jack Cheese. One and a half blocks as I wanted it cheesy.
Mixed...
Stuffed...
Wrapped in bacon and a little Paprika sprinkled on top.
These are bigger than I expected...
And onto the grill indirect. Just want to cook the bacon and heat the filling...
After about an hour, I hit them with the weed burner to finish up the bacon.
The original recipe used Sriracha sauce. I decided to go woth this:
Plated...
Playing with a filter...
Sliced it open and the filling just oozed out...
That filter again...
I thought it was good, could have been a little meatier. Maybe next time I'll use Pulled Pork or Brisket instead of the chorizo.
The wife? She didn't care for it as much as I did. I like Mexican food, her not so much, so maybe that's why. It's ok. Making Shrimp Alfredo for her in a couple days...
First, I cleaned and oiled some Poblano Peppers.
Onto the gas grill...
Then broke out the Weed Burner to roast them up...
Doesn't take long that way...
Into a bag to steam...
While those were steaming, started on the filling. The recipe I saw on FB called for Ground Beef. I decided to use Chorizo, Onions, and Jalapeno's. Once that was cooked, drained it well, and into a bowl in the fridge to cool.
Peeled and deseeded the peppers. That skin came off crazy easy compared to the last time I did Hatch Peppers. Not sure if it's the pepper or the weed burner.
Time to mix the cheese into the filling. The original recipe used Oaxaca cheese (a Mexican cheese). I decided to spice it up and use Pepper Jack Cheese. One and a half blocks as I wanted it cheesy.
Mixed...
Stuffed...
Wrapped in bacon and a little Paprika sprinkled on top.
These are bigger than I expected...
And onto the grill indirect. Just want to cook the bacon and heat the filling...
After about an hour, I hit them with the weed burner to finish up the bacon.
The original recipe used Sriracha sauce. I decided to go woth this:
Plated...
Playing with a filter...
Sliced it open and the filling just oozed out...
That filter again...
I thought it was good, could have been a little meatier. Maybe next time I'll use Pulled Pork or Brisket instead of the chorizo.
The wife? She didn't care for it as much as I did. I like Mexican food, her not so much, so maybe that's why. It's ok. Making Shrimp Alfredo for her in a couple days...
