This is a mash-up of a few things I like, Chile Rellenos and Chilaquiles. I also made them foil dinner style, for bit of sophistication for foodie campers. I make a simple sauce but you can substitute your favorite pre-made mole, salsa, or sauce to simplify. —Alexandra V. Jones
Red sauce and pickled shallots
California chile powder, the fresher the better
cloves garlic, minced.
fresh ground cumin
white onion, small dice
large shallot, peeled and thinly sliced
dried Mexican oregano
Poblano chiles, peeled and seeded, top left intact. Easy way to peel them is to char them over open flame, place in a plastic bag for 10 minutes. Peels fall right off.
loosely packed, fresh fried tortilla chips
whole milk mozzarella
Shredded hot pepper gouda, you can sub pepper jack or cheddar
sliced black olives
minced red bell pepper
Cilantro, crema, salsa and whatever topping you like (optional)
Add tomato sauce, cumin, and salt. Stir well, add water. Bring to simmer, reduce heat to low. You can do this part before if you are planning on cooking on an open fire. Sauce stays well in sealed container for several days.
For shallots, place sugar, salt, and oregano with hot water. Stir till sugar and salt are dissolved. Add vinegar. Pour brine over shallots. Marinate at least 1 hour. Can be done up to week in advance.
Get your fire ready. Spray four large pieces of foil with cooking spray or brush with oil. Place 1 prepped poblano on each piece of foil.
Inside each pepper place 1 oz mozzarella. Toss corn chips with prepared red sauce. Put a fourth of chips and sauce on top of mozzarella.
Top with shredded hot pepper cheese, olives and red peppers. Seal the foil making sure to enclose the entire chilie.
Place foil packets on top of coals and cook 10 minutes. Open each packet and top with pickled shallots and toppings of choice.