Chiles Rellenos

6 ingredients
2 steps

Ingredients

  • 6 poblano chiles or 4 small green bell peppers
  • 1 15 1/4-ounce can kidney beans, drained
  • 1 8-ounce package shredded Monterey Jack cheese
  • 1/4 cup raisins
  • 1/4 cup salsa
  • 2 teaspoons chili powder

Directions

  1. 1
    Cut a slit lengthwise in each chile and carefully scoop out the seeds and ribs. In a medium bowl, combine the beans, cheese, raisins, salsa, and chili powder. Stuff the peppers with the filling.
  2. 2
    Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium. Place peppers on grill and cook, turning frequently, until they are soft and the cheese has melted.

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