Time 1h Yield 6 Number Of Ingredients 13 Steps:
Cut poblano chiles in half lengthwise to create a boat for filling and scrape out seeds. Heat 2 tablespoons olive oil in a nonstick skillet. Add onion, garlic, jalapenos, red bell pepper, cilantro and cumin, and cook over medium heat until golden brown for about 4 minutes. Remove pan from heat and stir in the baked beans, hot sauce and 8 ounces of cheese. Add a bit of salt and pepper to taste. Spoon the mixture into the hollowed chiles and sprinkle with remaining cheese. Set up your grill for indirect grilling and preheat to medium. Arrange the chilies on the grill away from the direct heat. Cook until the chilies are tender and cheese is browned and bubbling about 30 to 40 minutes. Remove from grill and serve at once.
Time 55m Yield 4 servings. Number Of Ingredients 17 Steps:
In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refrigerate until serving., In a large skillet, saute onion in butter until tender. Add the mushroom, yellow squash, zucchini, jalapeno and garlic; saute 3-5 minutes longer or until vegetables are crisp-tender., Stir in the beans, 1-1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro. Remove from the heat. Spoon into poblano halves; sprinkle with remaining cheese., Grill peppers, covered, over indirect medium heat for 10-14 minutes or until tender. Serve with sour cream sauce.
Time 25m Yield 4 serving(s) Number Of Ingredients 17 Steps:
In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refridgerate until serving. 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. 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. 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.
Time 40m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Cut a slit lengthwise in each chile and carefully scoop out the seeds and ribs. In a medium bowl, combine the beans, cheese, raisins, salsa, and chili powder. Stuff the peppers with the filling. Heat grill to medium. Place peppers on grill and cook, turning frequently, until they are soft and the cheese has melted.
Time 20m Yield 4 Number Of Ingredients 9 Steps:
In small bowl, mix Chipotle Honey Ketchup ingredients; set aside. In medium bowl, toss together cheeses. Place 1/2 cup cheese on each of 4 bread slices. Top with 2 pieces green chiles; top with remaining bread. Spread 2 teaspoons butter over each top slice of bread. Place sandwiches, buttered side down, in 12-inch skillet. Spread remaining butter over top slices of bread. Cook uncovered over medium heat about 5 minutes or until bottoms are golden brown. Turn; cook 2 to 3 minutes longer or until bottoms are golden brown and cheese is melted. Serve with Chipotle Honey Ketchup and chips.
Time 25m Yield 3 servings. Number Of Ingredients 7 Steps:
Mash green chiles with a fork; spread over 3 slices of bread. Top with cheese and remaining bread. In a shallow bowl, whisk eggs and milk until blended., In a large skillet, heat 1 tablespoon butter over medium heat. Dip both sides of sandwich in egg mixture. Place in skillet; toast 2-3 minutes on each side or until golden brown and cheese is melted. Repeat with remaining butter and sandwiches. If desired, serve with salsa.
