Grilled Chiles Rellenos with Chorizo and Corn
Eva Kolenko
Usually battered and fried, chiles rellenos are grilled here instead. Stephanie Spencer, a former Sunset Test Kitchen manager, uses bread crumbs to deliver crunch (rather than a fried coating) and throws in spicy chorizo to bump up the flavor.
This recipe, and others like it, can be found in the article “Sear Those Ribs and Chill That Fruit: Here’s What You Should Be Cooking in June.”
How to Make It
1
Heat a grill to high (450° to 550°) with a full chimney of coals if using charcoal. Brush corn with 1 tsp. oil. Grill corn and chiles, covered, turning occasionally, until corn is slightly toasted and chiles are lightly blackened, 6 to 10 minutes. Set corn aside and transfer chiles to a large bowl; cover to steam and loosen skins.
2
Whirl baguette in a food processor to make 2/3 cup coarse crumbs. Toast crumbs with remaining 2 1/2 tsp. oil in a medium frying pan over medium heat, stirring often, until golden and crisp, 5 minutes. Pour into a bowl and set aside. Add chorizo to pan, increase heat to medium-high, and cook, stirring, until brown and crumbly, 4 to 5 minutes. Transfer to a paper towel–lined plate.
3
Cut corn kernels from cob, then mix with chorizo, jack cheese, and queso fresco; set aside. Oil 2 large sheets of foil.
4
Peel skins from chiles. Make a 3- to 4-in. slit along length of each chile, starting at stem. Pull out seeds and some of base of stem to open up the cavity.
5
Set 2 chiles on each sheet of foil. Stuff chiles with cheese mixture and crimp sides of foil around them to create open packets. Set on a baking sheet.
6
Return grill to high (450° to 550°). Grill chile packets, covered, until cheese melts and chiles are hot (at least 160°) in middle of filling, about 5 minutes.
7
Smear some crema on each plate and top with a grilled chile. Sprinkle with chorizo bread crumbs and serve with salsa and cilantro.
MAKE AHEAD: Through step 4, up to 1 day, wrapped airtight and chilled; let stuffed chiles stand at room temperature 30 minutes before grilling, and cook 10 to 11 minutes.
Ingredients
1 ear of corn, husked
3 ½ tsp olive oil, divided
4 large poblano chiles
1 ¼ cups diced baguette (cut off crust first)
½ cup (4 oz.) fresh Mexican chorizo, casing removed
1 cup coarsely shredded Monterey jack cheese
⅓ cup crumbled queso fresco
¼ cup Mexican crema or sour cream
1 ½ cups pico de gallo salsa
Cilantro sprigs
Directions
1
Heat a grill to high (450° to 550°) with a full chimney of coals if using charcoal. Brush corn with 1 tsp. oil. Grill corn and chiles, covered, turning occasionally, until corn is slightly toasted and chiles are lightly blackened, 6 to 10 minutes. Set corn aside and transfer chiles to a large bowl; cover to steam and loosen skins.
2
Whirl baguette in a food processor to make 2/3 cup coarse crumbs. Toast crumbs with remaining 2 1/2 tsp. oil in a medium frying pan over medium heat, stirring often, until golden and crisp, 5 minutes. Pour into a bowl and set aside. Add chorizo to pan, increase heat to medium-high, and cook, stirring, until brown and crumbly, 4 to 5 minutes. Transfer to a paper towel–lined plate.
3
Cut corn kernels from cob, then mix with chorizo, jack cheese, and queso fresco; set aside. Oil 2 large sheets of foil.
4
Peel skins from chiles. Make a 3- to 4-in. slit along length of each chile, starting at stem. Pull out seeds and some of base of stem to open up the cavity.
5
Set 2 chiles on each sheet of foil. Stuff chiles with cheese mixture and crimp sides of foil around them to create open packets. Set on a baking sheet.
6
Return grill to high (450° to 550°). Grill chile packets, covered, until cheese melts and chiles are hot (at least 160°) in middle of filling, about 5 minutes.
7
Smear some crema on each plate and top with a grilled chile. Sprinkle with chorizo bread crumbs and serve with salsa and cilantro.
MAKE AHEAD: Through step 4, up to 1 day, wrapped airtight and chilled; let stuffed chiles stand at room temperature 30 minutes before grilling, and cook 10 to 11 minutes.
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