I made "deconstructed" chile relleno's on a grill a couple of weeks ago. Here's how:
- Get a bushel of fresh Hatch or Poblano chile's and blister them over a hot grill
- Place them in a plastic bag until they cool down some
- Slit open and rinse inside and outsider to leave behind a pepper fillet.
- Open them and add some shredded cheese and cooked/crumbled chorizo
- Place back on grill untill they carmalize on the outside.