goat cheese & corn chili rellenos

Name: Goat Cheese & Corn Chili Rellenos
Prep time: 30 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 4 large plum tomatoes, seeded and diced; 1 small red onion, diced and divided; 3 tablespoon(s) extra-virgin olive oil; 2 - garlic cloves, minced and divided; 1 teaspoon(s) balsamic vinegar; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 6 - poblano peppers (or 8 anaheim peppers); 2 - ears corn, husked; 3/4 cup(s) goat cheese, crumbed (or feta); 1/2 cup(s) monterey jack cheese (or your choice of cheese); 1/2 cup(s) fresh cilantro, minced; - fresh cilantro stems for garnish

6 Pinches

Daily Inspiration S

Deep In The Heart of, TX

Updated on Apr 20, 2015

A grilled take on chili rellenos. Feel free to add black beans or other ingredients to the filling and make it your own. : )

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prep time 30 Min

cook time 20 Min

method Grill

yield 6 serving(s)

Ingredients

4 large plum tomatoes, seeded and diced
1 small red onion, diced and divided
3 tablespoons extra-virgin olive oil
2 - garlic cloves, minced and divided
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
6 - poblano peppers (or 8 anaheim peppers)
2 - ears corn, husked
3/4 cup goat cheese, crumbed (or feta)
1/2 cup monterey jack cheese (or your choice of cheese)
1/2 cup fresh cilantro, minced
- fresh cilantro stems for garnish

How To Make goat cheese & corn chili rellenos

Step 1

Combine tomatoes, 1/2 onion, 2 tbsp. oil, 1 clove garlic, vinegar, salt and black pepper in a medium bowl; let salsa stand 15 minutes.

Step 2

Remove stems from poblano peppers by cutting each pepper about 1/2 inch from stem; remove seeds. Grill peppers over medium-hot coals until skins are charred on all sides. Place peppers in a large resealable plastic food storage bag; seal. Let stand 5 minutes; remove skin. Grill corn over medium-hot coals 6-10 minutes or until tender, turning every minute; cut kernels from cob.
Step 3

Combine corn, cheeses, minced cilantro, remaining 1/2 onion and 1 clove garlic in a medium bowl; mix well. Carefully fill each pepper with cheese mixture - making cut in side of pepper, if necessary. Secure opening with wooden picks that have been previously soaked in hot water for 15 minutes to prevent burning). Brush peppers with remaining 1 tbsp. oil; grill over medium coals 1 minute per side until cheese melts. Serve with salsa. Garnish with cilantro sprigs.
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