Grilled Chiles Rellenos
Recipe courtesy of St. Helier Farm
- 12 large Chile-type peppers Grilled until tender
- 6 servings of your favorite mashed potatoes
- 1/4 cup shredded cheddar cheese
Slice off the top of the pepper close to the stem and remove seeds and membrane. Make a slit down one side to the tip of the pepper. Gently spread the pepper open. Fill with mashed potatoes, sprinkle shredded cheese on top of the potatoes. Return to grill, oven or microwave long enough to melt the cheese if necessary. Sweet Banana or Cuban Elle Peppers may be substituted for the large hot Chile-types. The Anaheim and Hungarian Wax hot peppers also work very well in this recipe.