Grilled Chili Relleno

Grilled Chili Relleno

6 large poblano chilies (see note)

2 T. extra virgin olive oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

2 jalapenos, seeded and chopped (leave seeds in for spicier filling)

1/2 red bell pepper, finely chopped

1/2 C. chopped fresh cilantro

1 t. ground cumin

One 28-ounce or two 16-ounces cans vegetarian or regular baked beans, drained

1 to 3 t. hot sauce

12 oz. Pepper Jack or Monterey Jack cheese, coarsely grated (3 cups)

Salt, to taste

Freshly ground black pepper, to taste

Optional: 1 cup mesquite or other wood chips, soaked in water for 1 hour, then drained (see note)

Cut poblano chilies in half lengthwise to create a boat for filling and scrape out seeds.

Heat 2 tablespoons olive oil in a nonstick skillet. Add onion, garlic, jalapenos, red bell pepper, cilantro and cumin and cook over medium heat until golden brown, about 4 minutes. Remove pan from heat and stir in baked beans, hot sauce and 2 cups of the cheese. Add salt and pepper to taste. Spoon the mixture into the hollowed chilies and sprinkle with remaining cheese.

Set up grill for indirect grilling and preheat to medium. Arrange the chilies on the grill away from the heat. Cook until chilies are tender and cheese is browned and bubbling, 30 to 40 minutes. Remove from grill and serve at once.

Makes 6 side-dish servings.