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Ingredients

• 1 head  of garlic, halved crosswise
• 1 tablespoon  olive oil, plus more for rubbing
• 10   poblano chiles
• 3 ounces  thickly sliced bacon, cut into small dice (1/2 cup)
• 2 ounces  dry Spanish chorizo, cut into small dice
• 2   ears of corn, kernels cut off
• 1/2   medium red onion, cut into small dice
• 1/2   red bell pepper, cut into small dice
• 1   celery rib, minced
• 1/2 pound  okra, sliced crosswise 1/2 inch thick (about 2 cups)
• 1/2 teaspoon  Tim Love's Wild Game Rub
• 1   bay leaf
• 1 cup  low-sodium chicken broth
•   Salt and freshly ground pepper
• 6 ounces  Monterey Jack cheese, shredded (2 cups)

Description

Chiles Rellenos (literally, Stuffed Chiles) Are A Classic Tex-Mex Dish Of Roasted Poblanos Filled With Cheese Or Meat, Then Battered And Fried. For His Version, Tim Love Scoops Succotash Into Poblanos, Then Grills The Chiles Rellenos In A Cast-iron Pot Fo

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