Sunday, July 3, 2011

Roasted Stuffed Yellow Peppers

Nick, my son and grillmaster!

 I know that many of my friends NOB (North of the Border) are getting ready to fire up the grill this holiday weekend and I've got a recipe that you just have to try...Chiles Güeros Rellenos y Asados (Grilled & Stuffed Yellow Peppers).

This recipe has been sitting in my drafts folder for a couple of months, because the photographs really aren't that pretty.  But the chilies themselves are so sweet and tender with just enough heat to leave you wanting more, that I couldn't keep this recipe hidden any longer.

Chiles Güeros are a must when hosting a Carne Asada, but you can also make them on your stovetop. There really isn't much to this recipe besides the chilies and the cheese.  Traditionally, Chiles Güeros are prepared with Queso Fresco, but you could also use Oaxaca or Asadero Cheese, which is what I prefer.  I love how the cheese just oozes out with every bite.

I bet you can't eat just one! 

    
Chiles Güeros Rellenos y Asados
(Roasted Stuffed Yellow Peppers)


Ingredients:
Yellow Peppers (You'll need at least 2 or 3 per person)
Oaxaca or Asadero cheese or Queso Fresco

Directions:
Cut the chilies open lengthwise.  With the help of a spoon, carefully scrape out the veins and seeds.





Stuff the chilies with lots of cheese.  If you're worried that the cheese will fall out, you can close the chilies and secure with a toothpick. 




Roast the chilies on the grill or comal over a low flame, turning occasionally until the cheese has completely melted and the chilies are tender.

No toothpicks!  I'm a rebel! :P


Remove the chilies from the heat and transfer to a heatproof plate.



Serve with Carne Asada, Cooked Beans and Mexican Rice Enjoy!!!




23 comments:

  1. These look amazing. I've never seen them made without the batter. Jajaja ... It's 8 a.m. and I want chile rellenos para el desayuno. Hope you're having a great weekend, Leslie. <3

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  2. Wow!!!!  Yummy!  I want to try these!

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  3. Yum, actually these look quite delicious with your meal! What a fun recipe! Thanks, Chris

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  4. Leslie, this looks so good, and couldn't be easier. I like that there's no batter. I just don't have a charcoal grill, only a George Foreman. Think I'd have a major cheese mess with that. OK, maybe I'll break down and go buy a grill...

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  5. That is one awesome plate of food! Love the pic of your son at the grill :D

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  6. Gracias, Ezzy!  I hope you're having a great holiday weekend too! :)  And I hope you try these chilies.  They're good with pretty much anything.  Heck, I could eat them without anything else! LOL

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  7. Thank you for stopping by and commenting, Chris! :) 

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  8. Oh yum, we have lots of these peppers in the garden, and it never occurred to me to stuff them with cheese and grill them, simply genius!!!

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  9. Those are lovely!  And  your grill is gorgeous...I think I'd grill every day if I had something similar.

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  10. Leslie, this is my first time on your blog and I must congratulate you on a great site and recipe! 
    Thank you so much for sharing!

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  11. So- yellow peppers are not bell peppers?

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  12. Lol Leslie, your "I'm a rebel!" line made me giggle  :D   Do tell me though, what kind of cheese will I need?  Like, what's your favorite to use??

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  13. LOL I was going to write "Look, Ma! No toothpicks!" :P  The best cheese for these in my opinion is asadero.  If you can't find it, use Oaxaca cheese.  The way the cheese melts and oozes out of the chilies reminds me of mozzarella cheese sticks.  So good! :)  

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  14. Peppers with cheese? First time for everything for this Dominicana! Lol. 

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  15. I went to the store today and bought peppers, but couldn't find any Mexican cheese in the grocery store up the street :(  I bought some farmer cheese that I hope will work for our 4th of July barbecue tomorrow. Next time, I will take a trip to one of the Mexican grocers in a town that is about 20 miles away so that I can do it right! Looks delicious!!!

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  16. I would love to have one or two of these right now. These would be great to bring to a pot luck. Have a great 4th!

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  17. We love these around here. Although I must note that the just enough heat can be a ton of heat depending on the pepper. You never know with these. Sometimes not hot at all and other times they blow your top off.

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  18. Yummy. I have a recipe that is similar that has been waiting for the perfect time to poke it's head out! I love yours too! I might have to add it to the menu tomorrow. :) Happy 4th!

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  19. Leslie, wonderful BBQ. The plate all together looks delicious. Enjoy your day :)

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  20. Sounds like such a simple recipe -- I'm going to have to try it!  I love to eat these -- I'm a cheese-a-holic, but have never made them myself.  Thanks for the explanation, and the suggestion of the precise kind of cheese.  :)

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  21. How do you do your carne asada?  The actual meat?  We always eat fantastic carne asada in Culiacan and La Paz and el DF, pero no tengo ningun idea como hacerlo en casa!  Do you have a recipe or method you would share?

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  22. So I came across this recipe at a friends house. They were so good!! I had to try it myself. Her version she marinated them in lime juice and seasoned them with seasoning salt. So delicious. I'm glad that you said you can make it on a comal. I didn't think I could make it in doors.
    Thx

    Liz

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  23. Hi Liz!  I make these stuffed peppers on my comal all the time.  I love theses so much that I can never wait until the next carne asada.  :)

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