Grilled Chiles Rellenos stuffed with (Queso Oaxaca, Mushrooms, and Sweet Potato)

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Serves 8

• 8 large poblano chiles
• Kosher salt
• 12 ounces queso Oaxaca (see recipe here), chilled
• Juice of 1 lime
• 2 large sweet potatoes (about 14 ounces total), cooked, peeled, and mashed
• 11/2 teaspoons achiote paste, crumbled
• Zest of 1 lime
• 3 tablespoons olive oil
• 1 small white onion, diced
• 4 cloves garlic, minced
• 8 ounces shiitake mushrooms, stemmed and coarsely chopped
• 1/4 cup mirin or dry white wine
• 1/4 cup cilantro, coarsely chopped

Photo by Ed Anderson (c) 2011

Coarsely shred the cheese into a medium bowl and drizzle the lime juice over it. Sprinkle with ½ teaspoon of salt, rub the salt into the cheese, then toss to combine.

In a separate bowl, combine the mashed sweet potato, achiote paste, and lime zest. Season with salt to taste and set aside.
Heat the olive oil in a skillet over medium heat, add the onion, and sauté until translucent. Add the garlic and mushrooms and continue to sauté for 5 minutes. Add the mirin and cook until the mushrooms are soft and the liquid has been absorbed, about another 10 minutes. Remove from the heat and stir in the cilantro.

Preheat a grill to medium-high heat (450°F), with areas for both direct and indirect grilling. Lightly oil the grill grates.

Using a spoon, smear the inside walls of each poblano with about ¼ cup of the sweet potato mixture. Follow with a handful of the seasoned queso Oaxaca, then top the cheese with a generous spoonful of the mushroom mixture. Place on a baking sheet and brush with olive oil.

Place the chiles over direct heat on the grill. Cover and grill, turning occasionally, until the skins are blistered and slightly charred, about 5 minutes. Move to indirect heat and continue cooking until the cheese is hot and melted, about 5 more minutes. Alternatively, roast the chiles in a 375°F oven for 30 minutes. Transfer to a platter and serve.

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