Grilled Chile Rellenos
Photography Courtesy Bush’s Baked Beans
Featured in Autumn 2025
Ingredients
6 large poblano chiles
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 jalapeños, seeded and chopped
½ red sweet pepper, finely chopped
½ cup chopped fresh cilantro
1 teaspoon cumin
1 28-ounce can vegetarian baked beans, drained
1½ teaspoons hot sauce
12 ounces pepper Jack or Monterey
Jack cheese, coarsely grated
Salt
Freshly ground black pepper
Instructions
- Cut poblano chiles in half lengthwise to create boats for filling; scrape out seeds. In a nonstick skillet heat olive oil. Add onion, garlic, jalapeños, sweet pepper, cilantro, and cumin; cook over medium heat until it is golden brown.
- Remove pan from heat and stir in baked beans, hot sauce, and 8 ounces of the cheese. Add salt and black pepper to taste. Spoon mixture into hollowed chiles and sprinkle with the remaining cheese.
- Preheat the grill to medium. Arrange chiles on grill away from the heat. Cook until the chiles are tender and cheese is browned and bubbly, 30 to 40 minutes. Remove from the grill and serve. Makes 6 servings.
Recipe courtesy Bush’s Baked Beans
