Grilled Chile Rellenos with Two Salsas

Stuffed with melty cheese and spicy chorizo, and served with two salsas, you can make these Grilled Chile Relleno peppers in under an hour!

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Appetizers, Main Course, Main Dish

Cuisine: Barbecue, Mexican

Keyword: Grilled Chile Rellenos

Servings: people

Author: Susie Bulloch

Prepare the corn salsa and salsa verde. These are totally optional additions, but I recommend having them ready when you grill your Chile rellenos. If you want to make your own, I’ve included links to the recipes in the notes section. You can use any. Salsa you like, or skip this altogether.
smoked salsa verde, Mexican street corn salsa
Preheat the grill. Set your grill up for two-zone heat with an overall temperature of 375-400 degrees F.
Brown the chorizo. Heat a cast-iron skillet or pan over medium heat. Remove the chorizo from its casing. Drizzle the pan with the avocado oil, then add the chorizo. Break apart the chorizo with a spatula, and cook until everything is browned.
1 pound chorizo, 1 Tablespoon avocado oil
Prepare the peppers. Slice the cheese into 1-ounce strips or chunks. Cut a T-shaped slit into the poblanos, then remove the seeds from inside. Add 2 ounces of cheese into each pepper, then scoop in about a cup of browned chorizo.
6 poblano peppers, 12 ounces Oaxaca cheese, 1 pound chorizo
Grill the peppers. Place your peppers on the grill grates over indirect heat, close the lid, and grill for 15-20 minutes. You want the peppers to soften and become blackened and blistered, and the cheese to melt.
Add the salsas, serve, and enjoy. When your chiles are ready, remove them to a serving platter topped with salsa verde, then scoop on some corn salsa. Serve and enjoy!
smoked salsa verde, Mexican street corn salsa

Smoked Salsa Verde

Mexican Street Corn Salsa