STUFFED GRILLED POBLANOS
6-7 Poblano chilies - these look like pointed bell peppers, though usually a darker green. Every store labels them different: like ancho (which is really dried poblanos) or pasillo ... So that's why I'm telling you what they look like.
Cut a slit down one side and remove the seeds, wash and drain. Spoon the filling in them. I stuff the filling, shoving it well in so it doesn't easily come out when cooking (it does, but it's worse if you don't pack the filling).
8 oz grated cheese
1 15oz drained canned beans - I usually use black soy beans since they are higher fiber and protein. My next choice would be black beans; then pinto (which I've not used).
1/3 cup raisins
1/4 cup salsa
2 tsp chili powder
|Sarah and her artistic looking plate|
On a preheated grill place the stuffed peppers away from the wood chip side on high. Turn the burners under the chilies to mdium - near the end I often turn these burners off, still leaving the chip side on high, for good smoke flavoring. Cook with the lid closed. I grill them about a half-hour. Turn them over half way through, but be conscious of the slit opening so you don't dump all the filling out. They should get some dark blistering on both sides. Remove to a serving tray and cover with foil till you're ready to eat.
|Annie and Dawson taking bites|
I don't think the recipe called for a sauce, but from my Rick Bayless Mexican cookbooks, I often make a sauce to serve the chilies with. He has you chopping onion, tomato, jalepeno and what-not and add to cooking cream. My simple version is to heat cream and simmer down a bit, to thicken, adding some salsa.
Authentic Mexican cooking for stuffing all sorts of chiles, burritos and enchiladas often adds some chopped dried fruits. Not a lot, but to have an occasional bite of a bit of sweet is good.
Travis took the pictures. Sarah's sister Annie and her husband Aaron were visiting from Oregon. Aaron and Monte in the pic below are looking at the kitchen garden. Travis and Sarah's dog Bea is on the grass.