Shrimp Chiles Rellenos Grilled in Corn Husks

Name: Shrimp Chiles Rellenos Grilled in Corn Husks
Ingredients: An 8 ounce package dried corn husks; 12 medium (about 1 1/2 pounds total) Anaheim chiles; 1 medium red onion, sliced into 1/2-inch-thick rounds; A little vegetable oil; Salt; 12 ounces cooked small shrimp, chopped into 1/4-inch pieces; 12 ounces shredded Mexican melting cheese (Chihuahua, quesillo, asadero or the like) or Monterey Jack, brick or mild cheddar, shredded (you’ll have about 3 cups); 1/2 teaspoon oregano, preferably Mexican; 1/2 teaspoon fresh ground black pepper

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Recipe from Season 7, Mexico—One Plate at a Time INGREDIENTS - An 8 ounce package dried corn husks - 12 medium (about 1 1/2 pounds total) Anaheim chiles - 1

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Ingredients

An 8 ounce package dried corn husks
12 medium (about 1 1/2 pounds total) Anaheim chiles
1 medium red onion, sliced into 1/2-inch-thick rounds
A little vegetable oil
Salt
12 ounces cooked small shrimp, chopped into 1/4-inch pieces
12 ounces shredded Mexican melting cheese (Chihuahua, quesillo, asadero or the like) or Monterey Jack, brick or mild cheddar, shredded (you’ll have about 3 cups)
1/2 teaspoon oregano, preferably Mexican
1/2 teaspoon fresh ground black pepper