[Mark]

I made "deconstructed" chile relleno's on a grill a couple of weeks ago. Here's how:

1. Get a bushel of fresh Hatch or Poblano chile's and blister them over a hot grill
2. Place them in a plastic bag until they cool down some
3. Slit open and rinse inside and outsider to leave behind a pepper fillet.
4. Open them and add some shredded cheese and cooked/crumbled chorizo
5. Place back on grill untill they carmalize on the outside.