Classic chili rellenos are breaded and fried, but our grilled peppers will make you forget all about the oily version you once knew. These beauties are stuffed with a spicy chorizo sausage and grilled corn filling then topped with delicious melty cheese. Perfect for your Cinco de Mayo meal, or any old Tuesday when your life needs a little spice (and a whole lotta flavor)!
Roasted Corn and Chorizo Stuffed Poblano Peppers
Prep Time: 15 minutes
Cook Time: 45 minutes
Recommended Pellets: Alder, Mesquite, Hickory
4 large poblano peppers
1/2 lb chorizo sausage
4 ears corn on the cob
2 small tomatoes
4 teaspoons vegetable oil
1 small red onion, diced
1 red bell pepper (if you like things mild) or 2 jalapenos (if you like it spicy), seeded and chopped
4 cloves garlic, chopped
Kosher salt and freshly ground black pepper
2 cups shredded Monterey jack cheese
1/4 cup fresh cilantro leaves
Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Place a medium dutch oven on the grill grate, close the lid and turn the temperature setting up to High. Allow the grill to preheat for 10-15 minutes.
Drizzle the corn cobs with 2 teaspoons of the vegetable oil and season with salt and pepper. Place directly on the grill grate along with the tomatoes. Pour the remaining 2 teaspoons of oil in the bottom of the dutch oven and add the chorizo. Cook the corn, tomatoes and the sausage for 5-7 minutes, stirring the sausage occasionally and turning the corn.
When the sausage is cooked, the corn is slightly charred and the tomatoes' skin has split, add the red onion, peppers, garlic, salt and pepper to the dutch oven. Cut the corn off of the cob and dice the tomatoes. Stir both into the sausage mixture. Close the lid to the grill and cook for 5-7 minutes, or until the vegetables are soft.
While the vegetables are cooking, slice a long slit in the front of the peppers and a smaller slit running perpendicular along the top (the slice is in the shape of a T). Gently remove the ribs and seeds from the pepper. Set aside.
Remove the dutch oven from the grill and stir in 1 cup of the cheese.
Fill the peppers with the sausage mixture. Place on a baking sheet and return to the grill for 15 minutes.
Top peppers with remaining cheese and grill for 10 more minutes, or until the cheese is melted and the peppers are soft.
Garnish with fresh cilantro and serve immediately.