Serves: 4
Total Calories: 308

4 large sturdy Poblano chili

FOR THE SAUCE:
4 large ripe Italian plum tomatoes
1 small canned Chipotle chili (packed in adobo sauce)
1/2 teaspoon kosher salt
freshly ground black pepper

FOR THE STUFFING:
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped white onion
1 cup cooked white rice, at room temperature
4 ounces fresh goat cheese, at room temperature
1/4 cup raisins, plumped in hot water and drained

Grill the poblano chiles over Direct Medium heat until the skin is blistered in spots but the chiles still hold their shape, 7 to 9 minutes, turning as needed. When the chiles are cool enough to handle, peel off the loosened skin. With a small sharp knife, make a lengthwise slit in each chile. Leave the stems intact, remove the seeds, and cut away most--but not all--of the ribs leave enough to keep the chiles' structure.

TO MAKE THE SAUCE: Grill the tomatoes over Direct Medium heat until the skins are blistered and loosened on all sides, 8 to 10 minutes turning occasionally. Set aside. When the tomatoes are cool enough to handle, peel off the skins, cut out the cores, and place in a food processor. Add the chipotle chile and process until smooth. Transfer the mixture to a medium saucepan and simmer over medium heat until it thickens, about 10 minutes. Add the salt and season with the pepper. Set aside.

TO MAKE THE STUFFING: In a medium sauté pan over medium heat, warm the olive oil. Add the onion and cook stirring occasionally, until golden brown, 6 to 8 minutes. Place the onion in a medium bowl and allow to cool for 5 minutes. Add the rice, goat cheese, and raisins and mix well. Stuff the chiles, but don't overfill them.

Grill the chiles, open side up, over Indirect Medium heat until the stuffing is warm, 8 to 10 minutes. Warm the sauce. Transfer the chiles to a platter and spoon the sauce on top. Serve immediately.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 308
Calories from Fat: 114

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*Vegetables
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Grilled Vegetable Pasta Salad
Middle Eastern Pita With Tzatziki Sauce
Pizza Dough On The Grill
Pizza Margherita
Poblano Rellenos
Portabello Burgers With Roasted Peppers
Provençal Sandwiches With Roasted Garlic Paste
Roasted Artichokes
Rustic White Bean Soup
Spring Vegetable Platter
Summer Vegetable Risotto
Summer Vegetables With Romesco Sauce
Sweet Potato With Cinnamon Butter
Yukon Gold Potatoes And Button Mushrooms