I won't call these rellenos because they're not fried and I won't call them wolf turds
because I used poblanos instead of jalapenos.
fresh poblano chiles for some
fresh cubanelle chiles for others
diced pork loin (I grilled up some pork tenderloins previously)
ancho chile powder
chopped white onion
diced granny smith apple
smoked mozzerella (you knew there hadda be cheese in there someplace, no?)
I started out grilling these at the cook-in, but soon realized there should
be a cover over them as well, so I transferred them to the oven. At home I
would have used my kamado, which is basically an oven when it's closed.
Funny thing, when we tasted these, we found that some poblanos were hot,
much hotter than the 3 on the scoville scale that they're touted as having.
The cubanelles were, of course, as mild as usual.