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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Traditional Mexican Recipes » Chiles Rellenos » Bacon Wrapped Chile Relleno~On The Grill!

Bacon Wrapped Chile Relleno~On The Grill!

April 19, 20162 Comments

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Bacon Wrapped Chiles Rellenos

The chile relleno I grew up loving was the one my Mom prepared filled with beef picadillo con papas. It was dipped in an egg batter and fried until golden. The ground beef  was simple with diced potatoes that she would fry separately and then add in to the picadillo along with a freshly blended tomato sauce. It is still my favorite and one of those comfort foods I enjoy. For today’s recipe of chiles rellenos I cooked it entirely on my charcoal grill. I prepared a variation of my Mom’s recipe for albondigas (meatballs) that are mixed with rice and spices to fill the poblanos. I also knew that bacon would be involved somehow, lol!! I found some beef bacon on my last trip to the market and I just had to try it out. It fun to try your favorite dishes on the grill for a change of pace. It gets you outside during the nice weather and most times you end up learning something new. Or what not to do, Ha, ha, ha!! Have fun!

 

Ingredients

1 pound ground chuck, pork or chicken
1 teaspoon salt
1 teaspoon cumin
1 teaspoon pepper
½ teaspoon smoked paprika
½ teaspoon mexican oregano, crushed
¼ teaspoon all spice
Olive oil
½ cup white onion, diced
3 cloves garlic, minced
1 jalapeño, minced
1 cup cooked steamed rice, white or brown
1/3 cup cilantro chopped
1 egg
6 medium roasted poblano peppers,peeled and seeds removed
12 ounces beef or pork bacon (I found a wide sliced beef bacon that worked well for this recipe)

 

Roasted Poblanos for Rellenos

Pick your favorite roasting method. Direct heat works best and is the quickest method, in my opinion.

Bacon Wrapped Chiles Rellenos

 

 

Directions

  1. In a large bowl, combine the beef with the spices and set aside.

2. At medium heat, saute the onions, garlic and jalapeño in 1  tablespoon of olive oil for 5 to 7 minutes. Let cool.

3. To the beef, add the onion mixture, rice, cilantro and egg. Stir well to combine.

4. Slice a opening near the base of the roasted peppers and remove the seeds. Fill the peppers with beef mixture, but do not over stuff. Divide the bacon and wrap all the peppers. Transfer to plate and chill for at least one hour.

5. After an hour, prepare your grill for indirect heat and heat to at least 350 degrees. Place the peppers in pan safe for the grill and place on the indirect heat side. Close lid and cook for 30 minutes.

6. After 30 minutes, you could add a couple of chunks of apple or cherry wood directly to the fire if you wanted a light smoke flavor added to the rellenos. Rotate the peppers and cook for another 30 minutes, lid closed. If using a basting sauce, open lid and brush peppers evenly. Close lid and cook for another 10 to 15 minutes. Remove from heat and let stand for 10 minutes before serving. Yields 6 servings.

 

Bacon Wrapped Chiles Rellenos

I really enjoyed this picadillo with rice. Perfect for stuffed peppers, rellenos.

Bacon Wrapped Chiles Rellenos

Any thin sliced bacon(pork or beef), proscuitto or pancetta work  on this recipe. 

Bacon Wrapped Chiles Rellenos

Bacon Wrapped Chiles Rellenos Basted in Spicy Barbeque Sauce

I basted a few of the rellenos with barbeque sauce before taking them off the grill. Delicicious!

Bacon Wrapped Chiles Rellenos

 

 

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Filed Under: Beef~Res, Chiles Rellenos, Grilling Tagged With: Beef Recipes, Chiles Rellenos, Grilling

Previous Post: « Easy Beef Steak Tacos~ Receta Facil Tacos Arabes
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Reader Interactions

Comments

  1. Adam J. Holland

    April 19, 2016 at 7:29 pm

    I’ve been experimenting with something very similar for some time now — but nothing has turned out as beautifully as this. Thank you for the inspiration. This is beautiful.

    Reply
    • Sonia

      April 19, 2016 at 10:42 pm

      Thank you so much Adam! That beef bacon I found worked beautifully! Do you have a blog? Facebook page? Would love to connect. Thanks!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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