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Barbecued Bean & Cheese Chili Rellenos

kept bygregkulik

Source: BBQ USA by Steven Raichlen
Method: indirect grilling
Serves: 6


6 large poblano peppers or green bell peppers
2 cans (16 ounces each) low-sodium pinto beans or black beans
3 tablespoons extra-virgin olive oil, plus 1 tablespoon for drizzling
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 jalapeƱo peppers, seeded and finely chopped (for a hotter filling, leave the seeds in)
1/2 red bell pepper, finely chopped
1/4 fresh cilantro, chopped
1/4 cup hulled pumpkin seeds (optional; see Note)
1 teaspoon ground cumin
1 to 3 teaspoons of your favorite hot sauce, or more to taste
3 cups (about 12 ounces) pepper Jack, Monterey Jack, or white Cheddar cheese, coarsely grated
Coarse salt (kosher or sea) and freshly ground black pepper
You'll also need:
1 cup wood chips or chunks (preferably mesquite), soaked for 1 hour in water to cover, then drained



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