Grilled Chiles Rellenos - Taste Of Home

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup sour cream (8 oz)
• 2 tablespoons lime juice
• 1/2 cup fresh cilantro, minced & divided
• 1 onion, small, finely chopped
• 1 tablespoon butter
• 1 garlic clove, minced
• 1 small summer squash, finely chopped
• 1 small zucchini, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1 mushroom cap, portobello, finely chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 2 cups mexican cheese, shredded & 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

Recipe

• 1 in a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. cover and refridgerate until serving.
• 2 in a large skillet, saute onion in butter until onion is tender. add garlic; cook 1 minute longer. add the yellow squash, zucchini and jalapeno; cook and stir over medium heat for 2 minutes. add mushroom; cook and stir for 2 minutes until the 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 in pepper halves; sprinkle wiht remaining cheese.
• 4 prepare grill for indirect heat, using a drip pan. place the peppers over pan. grill, covered, over indirect medium heat for 10-14 minutes or until tender. serve with sour cream sauce.