Saturday, February 11, 2012

Fire Roasted Chile Relleno Rice

This dish is extremely flexible....and seriously delicious.

A blend of 3 different chiles gives a complex level of "heat" instead of just "one note" flavor.

It's flexible for several reasons.
  • Purpose:  It could be served with bagel chips or pita chips as an appetizer or dip. Or it can be a side dish to complement a variety of TexMex or Southwestern main dishes. 
  • Adaptable:  Use your favorite cheeses and fire roasted chiles.  
  • Serving:  You can serve it in individual ramekins or family style in a casserole. 
The recipe is adapted from Tyler Florence's book - Family Meal.  Back in November I was lucky enough to win an autographed copy from Amir and Chrystal at Duo Dishes courtesy of Alexia Foods (thanks guys!).

Notice all of my "try this" tab markers.
I've made several Tyler Florence recipes in the past and they have always been successful.  His ultimate roasted chicken is insanely good and my go to hollandaise sauce is his version.   So I was thrilled to win this book.

But before I could make it, I had to trudge through knee deep snow drifts on my deck to get to my grills.

Ok, that might not really be me.  It MIGHT be a toy soldier BUT it IS knee deep on him.  Sorry...we haven't had much snow this year.  This is only the second "dusting", humor me.

The main differences between the book version and what I did are
  • I fire roasted mine on my Big Green Egg (Best grill/smoker/wood fired oven....just saying) instead of baking in an oven.
  • I used a blend of three chiles (poblano, cherry, and habanero) instead of using canned green chiles.
  • I added a little panko bread crumbs and smoked paprika.

Served family style ala Tyler Hamilton's book.

Fire Roasted Chile Relleno Rice
adapted from Family Meal by Tyler Florence

Ingredients
  • 2 cups cooked rice
  • 8 oz monterey jack cheese, shredded*
  • 1 cup fire roasted chiles*
  • 2 cups sour cream
  • 1 can condensed cream of chicken soup*
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 Tbsp panko bread crumbs
  • 1/4 tsp smoked paprika
Instructions
  1. Preheat a charcoal grill set up for indirect heat to 375f. 
  2. Mix rice, cheese, chiles, sour cream, condensed soup, salt and pepper together.  
  3. Spoon mixture into a greased casserole dish (or greased ramekins) and top with the bread crumbs and paprika.
  4. Bake on the grill until the top crust is browned and the cheese is bubbling, about 30 minutes.
Notes
  • That is not a cup of shredded cheese.  It is an 8 oz block of cheese shredded which was almost 3 cups of shredded cheese.
  • I used 2 poblano, 4 cherry, and 2 habanero peppers.  [How to fire roast chile peppers]
  • Yeah, I know.  But if Tyler can use a can of cream of chicken soup, then I can too!
Fire roasting adds smokiness and tames heat just a little.

Switch to indirect heat for roasting the chile relleno rice.

It's done when the top browns and the cheese bubbles up.



25 comments:

  1. This looks just seriously good. And it's simple enough for me. Great Job.

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  2. Sucks right, now to the knee snow drifts to look out across the development and see. Kind of okay, but means we will be hit really hard in a few weeks.

    No what really sucks, I can't get peppers here. For the first time I have noticed during winter months they are not in stores, not even jalapenos, no. I want to make something like this so bad. I am freezing them next fall. So enjoy the fact you live down there :) and I like the toy in the sprinkling...

    Somebody had to complain and somebody had to listen to me, why not you LOL

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  3. Wow, what a great recipe - thanks for sharing it. Love the mix of the cheese and the chilies in this dish that can either be a side or appetizer - yum!

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  4. I think this is a rice dish I could get into, especually with the roasted chilis.

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  5. Wow, this really sounds amazing! I have to go out of my way to get poblanos (seems Whole Foods is the only store around that sells them for some reason), but I LOVE them and it's worth the drive. What a great appetizer this would make. And I LOVE the toy solder pic, lol!! We haven't had much snow here either - it's been a really strange winter!

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  6. I HAVE to make this sooner than later. I've become a smoked paprika fan over the past 6 months or so, and love your addition of it to this dish. Looks delicious Chris and LOL me, more than anyone loves that soldier trudging though all that snow. :)

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  7. seriously delicious indeed! and the soldier in the snow had me laughing!

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  8. Oh my gosh, you are a nut. I LOVE the soldier in the snow. I totally giggled at your cookbook too. I have tabs like that in half my books as well. This sounds delicious too. Might be too spicy for this girl, but all my boys would adore it, guaranteed!

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  9. This sounds so good, I like the changes that you made to it. It will be on my list right at the top!! What a trooper you are...grilling...snow and all!! :) haha! love it! Here in Florida it's perfect weather for grilling, it's in the middle of the hot summers we tend not to so much! ;)

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  10. You sold me when I saw that you were brave enought to use 2 habaneros. Yummy Noodles!

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  11. I'm kind of bummed because we haven't had much snow either. Your rice would make me feel instantly better! Looks and sounds insanely good.

    I was so happy to find out I made a dessert you like!

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  12. That looks sinfully good... and I thank you and the little soldier for braving the elements to make it!!! :)

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  13. Oh, I can so see this loaded with smoked chicken or with a scoop of chili verde ladled over it. Nice job!

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  14. That toy soldier in the snow is so funny! I am a TF fan, and own this book, but I haven't tried this recipe yet. Thanks for testing it, Chris! It looks and sounds delicious!


    Kim in MD

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  15. That looks like a perfect meal to make when braving the elements.

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  16. Oh man does that look good! I love Tyler's recipes too... I have a few of this books but not this one.

    Loving the toy soldier shot.

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  17. No more boring rice!!!! This sounds out of this world!

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  18. It looks delicious and you are right it is a versatile recipe! I love Tyler's recipes....LOL about the soldier...very cute :)

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  19. Snow. No Thanks. Fire roasted chilis. Yes please. GREG

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  20. Chris, this recipe looks super yummy and I too Love Tyler Florence, but what I'm really loving is your toy soldier-in the snow pic. Too Cute!

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  21. Some may consider this a side dish...and others might just accidentally eat the whole thing as a main course. Just saying.

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  22. Oh, man, I shouldn't have looked at this when it's not quite lunch time and I'm hungry! Yogurt, which was supposed to be a noble thing to tide me over 'til indulgence at dinner, is looking so woefully inadequate now!

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  23. That looks outstanding, Chris! I'll definitely have to give it a go.

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  24. Great recipe and so versatile too. Just enough heat to make you want more. I enjoy Tyler's cooking and his books. Would love to meet him sometime. Wonder if he ever visits his home in SC?

    Love you "trudging" through the snow Chris.
    Sam

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  25. My rice lovers will go crazy over this. You definitely did a great job, especially roasting your own peppers (great combo) instead of using canned - blech!

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