Grilled Chiles Rellenos - Taste of Home

• cup sour cream (8 oz)↗1 cup
• tablespoons lime juice↗2 tablespoons
• cup fresh cilantro, minced & divided↗1⁄2 cup
• onion, small, finely chopped↗1
• tablespoon butter↗1 tablespoon
• garlic clove, minced↗1
• small summer squash, finely chopped↗1
• small zucchini, finely chopped1
• jalapeno pepper, seeded and finely chopped↗1
• mushroom cap, portobello, finely chopped↗1
• (15 ounce) can black beans, rinsed and drained↗1
• cups mexican cheese, shredded & divided↗2 cups
• cup frozen corn, thawed↗1 cup
• teaspoon ground cumin↗1 teaspoon
• teaspoon salt↗1⁄2 teaspoon
• teaspoon pepper↗1⁄4
• large poblano peppers, halved and seeded↗4

Step-by-step instructions

1. 1

   In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refridgerate until serving.

2. 2

   In a large skillet, saute onion in butter until onion is tender. Add garlic; cook 1 minute longer. Add the yellow squash, zucchini and jalapeno; cook and stir over medium heat for 2 minutes. Add mushroom; cook and stir for 2 minutes until the vegetables are crisp-tender.

3. 3

   Stir in the beans, 1 1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro. Remove from the heat. Spoon in pepper halves; sprinkle wiht remaining cheese.

4. 4

   Prepare grill for indirect heat, using a drip pan. Place the peppers over pan. Grill, covered, over indirect medium heat for 10-14 minutes or until tender. serve with sour cream sauce.