A Southwestern favorite, the cheese-stuffed chiles known as rellenos are usually fried in a heavy batter. We prefer to grill them, which brings out the fruity flavor of the chiles better. It's a two-step process, blistering and peeling the skins first and then cooking the chiles through to melt the cheese inside. We serve them with a sprightly cilantro sauce, as either a main course or a side dish.
SERVES 6
CILANTRO SAUCE
| ¾ | cup chopped fresh cilantro |
| ½ | fresh jalapeño or serrano chile |
| ¾ | cup crème fraîche or Mexican crema (see Technique Tip, [>]), preferably, or sour cream |
| ⅛ | teaspoon salt |
CHEESE FILLING
| 6 | ounces Chihuahua or Muenster cheese, grated |
| 6 | ounces creamy fresh goat cheese or cream cheese, at cool room temperature |
| 3 | tablespoons pine nuts, toasted in a dry skillet |
| 2 | tablespoons minced red onion |
| ½ | teaspoon minced fresh epazote or ¼ teaspoon dried epazote, optional |
| 6 | meaty medium poblano chiles or other fresh, fat mild green chiles such as New Mexican or Anaheim |
| Vegetable oil spray | |
| Pine nuts, toasted in a dry skillet, for garnish | |
| Chopped tomato, optional, for garnish |
Prepare the cilantro sauce. In a food processor, mince the cilantro and the jalapeño very fine. Spoon in the crème fraîche and salt and process again until well blended. Refrigerate until needed. (The sauce can be made 1 to 2 hours ahead, but the cilantro's sparkle and vibrancy begin to fade after that point.)
Prepare the filling, mixing together the ingredients in a medium bowl. Cover and chill until needed. (The filling can be combined 1 day in advance and kept covered and refrigerated.)
Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).
Grill the chiles uncovered over medium heat for 8 to 10 minutes, turning occasionally so that the skin blackens and blisters all over. Place the chiles in a plastic bag briefly to steam as they cool.
When the chiles are cool enough to handle, peel them, wearing rubber gloves if your skin is sensitive. Slit each chile from end to end and remove any loose seeds. Don't remove the seed pod or it will weaken the walls of the chile. (The chiles can be prepared to this point a day ahead, covered, and refrigerated. Bring them back to room temperature before proceeding.)
Stuff the cheese mixture into the chiles, bringing the slit edges of each chile back together tightly. Spritz the chiles with oil. Return the chiles to the grill, slit side down. Grill uncovered for 5 to 7 minutes, turning once, until the cheese is quite soft. If grilling covered, cook for the same amount of time, turning once midway.
Serve the chiles hot with a drizzle of the sauce. Cut the chile heat and richness with Citrus-Onion Slaw if you like.