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Chiles Rellenos with Tomato Salsa and Guacamole

Recipe from Weber's Way to Grill™ by Jamie Purviance

Fuel Type:

Serves 6
22 to 31 min.
- Grilling Time22 to 31 min.
- Prep Time30 min.

People
Serves 6
Grilling Time
22 to 31 min.
Prep Time
30 min.

Ingredients

Instructions

the Ingredients

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Salsa

3 medium tomatoes, halved and cored
1 small white onion, cut crosswise into 12-millimeter slices
Extra-virgin olive oil
2 tablespoons finely chopped fresh coriander leaves
1 tablespoon fresh lime juice
1 teaspoon minced serrano or jalapeño chile pepper
1 teaspoon kosher salt

Guacamole

3 large ripe Hass avocados
30 grams finely chopped red onion
2 tablespoons fresh lime juice
1 teaspoon kosher salt

6 large poblano chile peppers
100 grams shredded Monterey Jack cheese
100 grams grated cheddar cheese
55 grams crumbled fresh goat cheese

Instructions

Prepare the grill for indirect cooking over medium heat (180° to 230°C).
Brush the cooking grates clean. Lightly brush the tomatoes and onion slices with oil. Grill over direct heat, with the lid closed, until lightly charred all over, 6 to 8 minutes, turning once. Remove from the grill, finely chop, and transfer to a medium bowl. Stir in the remaining salsa ingredients.
Related Grill Skills
Slicing an Onion
In a medium bowl using a fork, coarsely mash the avocados. Stir in the onion and lime juice and season with the salt. Cover with plastic wrap, placing the wrap directly on the surface of the guacamole to prevent it from browning, and refrigerate until about 1 hour before serving.
Related Grill Skills
Preparing Avocados for Guacamole
Chopping an Onion
Grill the chiles over direct heat, with the lid open, until the skins are blackened and blistered all over, 10 to 15 minutes, turning occasionally. (The goal is to char the skins quickly so that you can peel them without the chiles collapsing. You will need chiles with enough structure, even when roasted, to hold the filling.) Place the chiles in a large bowl, cover with plastic wrap, and let them steam for about 10 minutes. Gently peel and discard the skin from the chiles. Leaving the stems intact, carefully cut a slit down one side of each chile to make a pocket and remove and discard the seeds and veins. If you rinse the chiles, pat them completely dry with paper towels.
In a medium bowl combine the cheeses and mix together with a fork. Carefully stuff the mixture into the chile cavities. Brush the chiles with olive oil.
Grill the stuffed chiles, seam side up, over indirect medium heat, with the lid closed, until the cheese melts, 6 to 8 minutes. Gently remove them from the grill with a spatula. Serve warm with the salsa and guacamole.

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