Jump to content

Recommended Posts

This will be split into two posts because of the number of images I have. Here's Part 1:

 

When I first started thinking about the challenge, I knew I wanted to do some kind of chile relleno dish - but one that would be a little heartier than just a regular cheese stuffed relleno. I dug into several options, including wrapping the stuffed chile in corn husks and grilling that way, but then I started playing around on a variation of my favorite dish at my favorite local Mexican restaurant and this recipe was born!

 

Yesterday I documented the making of the fire roasted salsa, which I made a day early to let the flavors blend. 

 

Yesterday I also dry roasted 3 ears of corn and cut them from the cob and made cornbread:

 

 

 

 

 

While the cornbread was baking, I also simmered some chicken breasts in broth flavored with a healthy scoop of Penzey's taco seasoning and the juice of 2 limes:

 

 

I then shredded the chicken using my tried and true Kitchen Aid mixer method:

 

 

All of that got put in the fridge overnight to await today's cook. 

Link to post
Share on other sites

Son of a gun. I just hit a key and lost my whole post for part 2. So here goes again. 

 

Today I assembled all the pieces and parts for the final dish. 

 

I started out with 6 poblano peppers which I put on the lowest grate of the grill to char:

 

 

Into my cobbled together steam bucket

 

 

While I waited for the peppers to steam, I mixed together the shredded chicken, crumbled cornbread, about 8 oz of pepper-jack cheese, a couple of heaping spoonsfuls of salsa, and about half the roasted corn.

 

When the poblanos were cool enough to handle, I skinned and seeded them ...

 

 

... and stuffed them with the chicken/cornbread mixture and a little more cheese.

 

 

Into a 375 grill (diffuser up high and the racks on the top of the DC).

 

 

Off the grill 40 mins later.

 

 

And ... plated with more salsa, more roasted corn, and some cilantro:

 

 

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
  • Similar Content

    • By HokieOC
      Finally pulled the trigger on a Joetisserie and can’t wait to start using it. First up want to do a chicken as that seems simple and easy, but given the two pack Costco sells has anyone done two birds at the same time on a KJ Classic? I’ve searched but haven’t found much Info with people cooking two, other than a picture which seems to be a Big Joe. Seems like it might be tight but should make it as long as they aren’t over 5lbs each. Also wondering if that affects cooking time. 
    • By KJKiley
      So this finally happened today (just a few days short of 6 weeks). 
       
       
       
      Since we’re rapidly running out of month, the inaugural cook also happens to be for the Five Ingredient Challenge.  I was inspired by John Setzler’s SloRoller chicken video so I opted for that method.
       
      Ingredients:
      Whole chicken
      Pineapple
      Red pepper
      Vidalia onion
      Honey
      Wayward Gourmet Applewood Smoked BBQ Awesomeness
      Salt & Pepper
      Olive Oil
       

       
      I did a dry brine on the chicken the night prior.
       
      Finally fired up the grill and set it for 375.  I swapped sides at about the 35 minute point and bumped the temp up to 425, checked on them after an hour and reduced the temp to 400.  Pulled both at about 80-85 minutes.
       

       
      Slow roasted the veggies with some salt & pepper and olive oil in the oven at 350, and finished on the grill.
       
      True to John’s video, the chicken skin was crispy and the chicken super moist.  My wife’s assessment was ‘the best chicken I’ve ever cooked’ so I consider the first round (of many) a success.
       

       
       
       
       
       
    • By Tracksoup
      Hey everyone. Call me Tracksoup. I'm an avid outdoorsman who enjoys hunting and fishing, its a great to know that I've played a part in putting food on the table.  
       
      A few years ago I saw a BGE and became intrigued with the Kamado cooker. I could never bring myself to spend the $$$ to replace my propane BBQ with a kamado. But after months of saving my pennies to buy a motorcycle, my wife decided that she really didn't want me riding anymore, so I decided this was my opportunity to buy myself a Kamado grill. I did a lot of reading and research about the different kamado grills available (within a reasonable distance from where I live) and made the decision to buy myself a Vision Grills Pro S grill back in April 2020 & I couldn't be happier with my decision to go Kamado.
       
      Up until now, my only BBQ experience was a propane grill & although I've got a health appetite, the flavour of the food was 'ho-hum'. Since I got my Vision grill, I've grilled everything from venison steaks & burgers, pork sausages, chicken breasts and thighs, I've smoked pork spare ribs and even a low & slow moose roast, there is so much more flavour in the food now & I'm cooking on my kamado way more often than I ever did with the propane BBQ. This thing is awesome!!! 
       
      While looking for info & tips to familiarize myself with this wonderful cooker, I found Kamadoguru.com about mid-June. There is so much info on this forum & I am enjoying reading through the pages 







    • By pmillen
      Ingredients
      2 Chicken half breasts cut into ½-inch strips
      Marinade Ingredients
      1½ Tablespoon of Italian Fusion Seasoning
      1 Cup of garlic infused extra virgin olive oil
      ¼ Cup of balsamic vinegar
       
      Directions
      1.  Marinate the chicken strips for at least an hour (longer is fine)
      2.  Preheat the Masterbuilt 1050 to 400° with apple chunks in the ash basket for smoke.
      3.  Grill on Frog Mats until the internal temperature is 160°
      4.  Flip after 8 minutes
      5.  I grilled for 16 minutes and the IT was slightly over 160°
       
      Note:
      The 1050 registered 400° but my Fireboard, with the temperature probe within an inch of the Masterbuilt’s probe, but close to and pointed at the cold food, registered closer to 360-365°.
       

    • By philpom
      This was an outstanding meal and pretty easy to cook.  The veggies cooked in a foil pack with a little pork rub and olive oil.  The loin cooked indirect at 300°f for about 90 minutes and was pulled at an internal temperature of 148°f.
       

      I cut this open, dusted with some pork rub, cream cheese and fresh spinach out of our garden. 
       

      Tied it up nice and tight and put in in the preheated Primo.
       

      Just about ready!
       


      Yum, the spinach was juicy and the cheese creamy.
       

      The sprouts and asparagus steamed perfectly in their own juices and complimented the pork very well.
       

      Had to have something refreshing to finish this meal with!
×
×
  • Create New...