Grilled Chiles Rellenos | Arteflame Recipe

Chiles Rellenos are a beloved Mexican dish featuring roasted poblano peppers stuffed with cheese, meat, or a savory filling, then grilled to perfection. By using the Arteflame grill, you can add a smoky, charred flavor to the peppers and achieve an evenly cooked, delicious filling. This recipe focuses on grilled chiles stuffed with cheese and meat, but you can easily adapt it with your favorite fillings!

Ingredients

6 large poblano peppers
1 lb ground beef or pork (optional for a meat filling)
1 small onion, finely diced
2 cloves garlic, minced
2 cups shredded Oaxaca or Monterey Jack cheese
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste
Fresh cilantro for garnish
1/2 cup sour cream (optional)
Lime wedges for serving

Optional Sauce (Ranchero Sauce):

4 Roma tomatoes
1 small onion, diced
2 cloves garlic, minced
1 jalapeño, diced
1 tablespoon vegetable oil
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper, to taste

Instructions

1. Fire Up the Arteflame Grill

Begin by lighting the Arteflame grill. Stack firewood over three vegetable-oil-soaked paper napkins and light them. After about 20 minutes, the grill will be ready for charring the poblano peppers and cooking the filling.

2. Roast the Poblano Peppers

Place the poblano peppers directly on the center grill grate, rotating occasionally to char the skin on all sides. This should take about 6-8 minutes. Once the skin is blistered and blackened, remove the peppers from the grill and place them in a covered bowl or plastic bag for 10 minutes. This allows the steam to loosen the skins for easy peeling.

3. Prepare the Filling

While the peppers are roasting, heat vegetable oil on the outer flat cooktop. Sauté the onion and garlic until soft and fragrant, about 2-3 minutes. Add the ground beef or pork (if using), and cook until browned, about 8-10 minutes. Season with cumin, chili powder, smoked paprika, salt, and pepper. Once cooked, remove the mixture from the heat and stir in the shredded cheese.

4. Peel and Stuff the Peppers

Peel the charred skin off the poblano peppers (it should come off easily). Make a small slit down the length of each pepper, and carefully remove the seeds. Stuff each pepper with the meat and cheese mixture, being careful not to tear the peppers.

5. Grill the Stuffed Peppers

Place the stuffed poblano peppers on the outer edge of the flat cooktop to gently warm and melt the cheese. Grill them for about 5-6 minutes, turning occasionally, until the cheese is fully melted and the peppers are heated through.

6. (Optional) Make the Ranchero Sauce

For extra flavor, prepare a simple ranchero sauce. Grill the tomatoes, onion, and jalapeño on the flat cooktop until charred. Blend them with garlic, cumin, chili powder, and a pinch of salt. Simmer the sauce on the outer cooktop zone for 10 minutes, then serve it over the chiles rellenos.

7. Serve

Garnish the chiles rellenos with fresh cilantro and a dollop of sour cream. Serve with lime wedges on the side for a bright, zesty finish.

Tips

Cheese Variations: Oaxaca cheese is traditional, but you can also use Monterey Jack, cheddar, or even queso fresco.
Vegetarian Option: Omit the meat and add sautéed vegetables like mushrooms, zucchini, or corn to the cheese filling for a hearty vegetarian version.
Roasting Technique: You can roast the peppers in batches, moving them between the high-heat center and lower-heat zones to prevent over-charring.

Conclusion

Grilled Chiles Rellenos on the Arteflame brings a perfect balance of smokiness and rich, melty goodness. The poblano peppers are charred to perfection, and the filling of cheese and meat takes on an irresistible flavor when grilled. Whether you serve them as a main course or a side dish, chiles rellenos will be a standout at your next BBQ!

5 Variations

Chiles Rellenos with Rice and Beans: Stuff the poblanos with Mexican rice, black beans, and cheese for a hearty, meatless version.
Chiles Rellenos with Shrimp: Use grilled shrimp mixed with cheese and cilantro for a seafood twist.
Vegan Chiles Rellenos: Fill the peppers with seasoned quinoa, black beans, and dairy-free cheese.
Chiles Rellenos with Chicken: Grill and shred chicken breast, then mix it with cheese and spicy seasoning for a chicken-stuffed option.
Breakfast Chiles Rellenos: Stuff with scrambled eggs, chorizo, and cheese for a delicious brunch version.