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