Hatch Chile RellenosSteven Raichlen
Hatch Chile Rellenos
- Yield: 6 servings
- Method: indirect grilling / smoking
- Equipment: 1-1/2 cups wood chips or chunks (preferably mesquite), soaked for 1 hour in water to cover, then drained
- 6 large fresh Hatch chiles (or 8 medium sized chiles), or 6 poblano peppers or green bell peppers
- 1 can (15 ounces each) low-sodium black beans, rinsed and drained
- 3 tablespoons extra-virgin olive oil, plus 2 tablespoon for drizzling
- 1 medium onion, finely chopped
- 2 jalapeño peppers, seeded and finely chopped (for a hotter filling, leave the seeds in)
- 1/4 cup cilantro, chopped
- 1 teaspoon ground cumin
- 1 to 2 teaspoons of your favorite hot sauce, or more to taste
- 3 cups (about 12 ounces) pepper Jack, Monterey Jack, or white Cheddar cheese, coarsely grated
- Coarse salt (kosher or sea) and freshly ground black pepper
- 1 can (15 ounces each) baked beans or grilling beans
- 1 teaspoon Hatch chile powder, or more to taste
Step 1: Cut the peppers in half lengthwise and scrape out the veins and seeds. If using bell peppers, cut off the tops about 1/2 inch below the stems. Scrape out the veins and seeds, taking care not to puncture the bottoms.
Step 2: Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium heat. Add the onion, jalapenos, cilantro, cumin, and chile powder and cook until golden brown, about 4 minutes. Stir in the black beans, baked beans, hot sauce, and 2 cups of the cheese. Correct the seasoning, adding salt, pepper, and/or more hot sauce to taste. Spoon the bean mixture into the hollowed-out peppers. Sprinkle the remaining cheese on top, dividing it evenly among the chiles. Drizzle the remaining 1 tablespoon of olive oil over the cheese.
Step 3: Set up your grill for indirect grilling and preheat to medium. Add the wood chips to the coals or place in your gas grill’s smoker box. Alternatively, set up your smoker following the manufacturer’s instructions. Preheat to medium (300 degrees).
Step 4: Place the chiles in the center of the hot grill grate, away from the heat, or in your smoker. Cover the grill and cook the chiles until they are tender and the cheese is browned and bubbling, 30 to 40 minutes. Transfer the chiles to a platter or plates and serve at once.