Steven Raichlen, host of public television’s “Steven Raichlen’s Project Smoke,” created his take on this Mexican dish for BUSH’S® BBQ Bootcamp™. The grilled poblano peppers are stuffed with a special mix of beans, peppers, cheese, and more. Try them along with BUSH’S® Grilled Pork Porterhouse!
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- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 12
- ½ can (21.5 oz) BUSH'S® Honey Chipotle Grillin’ Beans®
- 1 can (15 oz) BUSH'S® Black Beans, drained and rinsed
- 1 cup grilled corn kernels
- 6 each large poblano chiles
- 2 tablespoons extra-virgin olive oil
- 1 each medium onion, finely chopped
- 2 each jalapeños, seeded and chopped
- ½ each red bell pepper, finely chopped
- 1 teaspoon cumin
- ½ cup fresh cilantro leaves
- 1 teaspoon favorite hot sauce
- 12 ounces pepper Jack or Monterey Jack, coarsely grated (or sub for your preferred low-fat grated cheese)
- You'll also need 1½ cups hardwood chips or chunks; or smoker box
- Place beans and grilled corn in large mixing bowl. Set aside.
- Cut poblano chiles in half lengthwise to create boat for filling; scrape out seeds.
- Heat olive oil in nonstick skillet and add onion, jalapeños, red bell pepper and cumin.
- Cook over medium heat until golden brown, about 4 minutes.
- Stir mixture into bowl with beans and corn, add cilantro, hot sauce and half the cheese.
- Spoon mixture into hollowed chiles and top with remaining cheese.
- Set up grill for direct grilling and preheat to medium-high. Add wood chips to coal or grill’s smoker box.
- Place chiles rellenos on grill grate away from heat.
- Grill until chiles are tender and cheese is browned and bubbling, about 30-40 minutes.
- Remove from grill and serve immediately.
- Serve with remaining BUSH’S® Honey Chipotle Grillin’ Beans on the side.
- Pairs well with BUSH’S® Grilled Pork Porterhouses with Asian Seasonings and Chinatown Barbecue Sauce