Rick Bayless grills up some delicious chiles rellenos stuffed with shrimp and cheese on Mexico: One Plate at a Time
This is a great chile relleno recipe that doesn’t involve battering and frying, which I would say is the most intimidating aspect of making chiles rellenos at home. Instead, Chef Bayless grills the stuffed chiles in corn husks in order to both steam them and hold in the contents. If you don’t know where to find corn husks, I’ve seen them both in Mexican grocery stores (obviously) or even the Mexican section of many supermarkets. Just don’t forget to soak them before use!
FUN FACT: Chiles rellenos translates to stuffed chiles.
