Mexican Chile Relleno Stuffed with Cheese and Chorizo

Introduction

This classic Mexican Chile Relleno recipe brings fire-roasted poblano peppers stuffed with creamy Oaxaca cheese and spicy chorizo. Grilled to perfection on the Arteflame grill, these stuffed peppers develop a delicious smokiness while maintaining a crispy, charred exterior. Using the flat cooktop griddle ensures even cooking, resulting in a beautifully melted filling encased in slightly crisped pepper. Perfect for adding bold Mexican flavors to your grilling repertoire.

Ingredients

• 4 large poblano peppers
• 8 oz Oaxaca cheese, shredded
• 6 oz spicy chorizo
• 2 tbsp unsalted butter, melted
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• 1/2 cup fresh cilantro, chopped
• 1/2 red onion, finely diced
• 1 lime, cut into wedges
• Optional: sour cream for serving

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the soaked napkins inside the grill and stack firewood over them.
3. Light the paper napkins and allow the fire to start.
4. Let the grill heat for about 20 minutes until the flat cooktop reaches ideal cooking temperature.

Step 2: Roast the poblanos

1. Place poblano peppers directly onto the flat cooktop griddle near the center for a high-heat char.
2. Turn the peppers occasionally, ensuring they blister and blacken evenly.
3. Once fully roasted, transfer them to a plate, cover with a towel, and let them steam for 5 minutes.
4. Peel off the charred skin and carefully slice a small slit down the side of each pepper to remove seeds.

Step 3: Prepare the filling

1. Place chorizo on the griddle and cook, breaking it apart, until fully cooked (about 5 minutes).
2. Mix in smoked paprika, cumin, salt, and pepper.
3. Remove the chorizo and let it rest.
4. Combine shredded Oaxaca cheese and chorizo in a mixing bowl.

Step 4: Stuff and grill the peppers

1. Carefully stuff each poblano pepper with the cheese-chorizo mixture.
2. Brush the outside of each pepper with melted butter.
3. Place the stuffed peppers back onto the griddle, rotating occasionally for even cooking.
4. Grill until the cheese is fully melted and the pepper starts to crisp slightly.

Step 5: Serve and garnish

1. Remove the stuffed peppers from the grill.
2. Garnish with chopped cilantro, diced red onion, and lime wedges.
3. Serve hot with a drizzle of sour cream if desired.

Tips

• For extra smokiness, grill the peppers for a few extra minutes.
• Let the stuffed peppers sit for a minute before serving to allow flavors to meld.
• Use a spatula to handle the peppers carefully while grilling.

Variations

1. Beef & Cheese: Replace chorizo with grilled skirt steak for a meaty variation.
2. Vegetarian: Swap chorizo for sautéed mushrooms and diced zucchini.
3. Seafood Fusion: Use grilled shrimp mixed with Oaxaca cheese for a seafood twist.
4. Spicy Kick: Add diced jalapeños into the stuffing for extra heat.
5. Tex-Mex Style: Mix in black beans and sweet corn for a heartier version.

Conclusion

These Mexican-style Chile Rellenos made on the Arteflame grill are packed with gooey cheese and flavorful chorizo, creating a rich, smoky dish that is sure to impress. The flat cooktop griddle ensures even cooking, guaranteeing perfectly charred yet tender peppers. Enjoy this dish with fresh garnishes and a side of your favorite Mexican accompaniments.

Best pairings

• Fresh guacamole and tortilla chips
• Mexican-style rice
• Black bean salad
• Cold Mexican beer or fresh agua fresca
• Warm, homemade tortillas