Grilled Chiles Rellenos

Name: Grilled Chiles Rellenos
Ingredients: 1 cup sour cream; 2 tablespoons lime juice; 1/2 cup minced fresh cilantro, divided; 1 small onion, finely chopped; 1 tablespoon butter; 1 large portobello mushroom cap, finely chopped; 1 small yellow summer squash, finely chopped; 1 small zucchini, finely chopped; 1 jalapeno pepper, seeded and finely chopped; 1 garlic clove, minced; 1 can (15 ounces) black beans, rinsed and drained; 2 cups shredded Mexican cheese blend, divided; 1 cup frozen corn, thawed; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon pepper; 4 large poblano peppers, halved and seeded

17 ingredients

4 steps

Ingredients

1 cup sour cream
2 tablespoons lime juice
1/2 cup minced fresh cilantro, divided
1 small onion, finely chopped
1 tablespoon butter
1 large portobello mushroom cap, finely chopped
1 small yellow summer squash, finely chopped
1 small zucchini, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
2 cups shredded Mexican cheese blend, divided
1 cup frozen corn, thawed
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
4 large poblano peppers, halved and seeded

Directions

1

In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refrigerate until serving.
2

In a large skillet, saute onion in butter until tender. Add the mushroom, yellow squash, zucchini, jalapeno and garlic; saute 3-5 minutes longer or until vegetables are crisp-tender.
3

Stir in the beans, 1-1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro. Remove from the heat. Spoon into poblano halves; sprinkle with remaining cheese.
4

Grill peppers, covered, over indirect medium heat for 10-14 minutes or until tender. Serve with sour cream sauce.