We recently got a couple of new cookbooks, "Green Burgers" and "How to Grill Everything," which have given us tons of inspiration for grilling season. There are a bunch of items in the latter, like calzones and avocado, that I wouldn't have necessarily considered grilling, but I'm excited to try it out. When you expand your definition of "grilling" beyond the obvious—and realize that certain ingredients in almost any recipe are made better on the grill—then you're in for a treat.

Last night we made Chile Rellenos with Charred Green Enchilada Sauce, but added a bit of our own twist to it. The recipe called for the poblano peppers to only be stuffed with cheese, but we added black beans, corn and a bit of brown rice for additional flavor and texture. This was 100% the right move. For the Charred Green Enchilada Sauce, we followed the recipe exactly and it turned out perfectly. I would definitely make this sauce again for tacos, enchiladas or even on scrambled eggs.

For my 26th birthday, we had our parents over to the house for a Mexican-themed dinner, and the rice recipe from that night has easily become a favorite. It's a super traditional Mexican rice, with carrots, peas and corn just like you might get at a restaurant. I could (and nearly did) eat my weight in this rice, because it makes a ton. We made it last night too and will be eating off it for a few days.

In total, the chile rellenos + rice probably took about an hour to prep and cook. For two people, and if you don't want leftovers, I would suggest cutting both recipes in half. I'm a big fan of eating off leftovers for lunch, though, so I was glad for the extras!

STEPS - CHILE RELLENOS W/ CHARRED GREEN ENCHILADA SAUCE

1) Put the tomatillos and one of the poblanos on the grill over direct high heat. Close the lid and cook the tomatillos, turning every few minutes, until the skins are lightly browned and blistered, about 10-15 minutes. Cook the poblano until it's blackened, 15-20 minutes.

2) When the poblano is cool enough to handle, remove the skin, stem and seeds. Chop the poblano and tomatillos by hand, saving the juices.

3) Add the oil to a deep skillet over medium heat. Cook until soft and golden. Add the tomatillos and poblano, oregano, broth and salt and pepper. Stir and bring to a gentle bubble. Cook, stirring occasionally, until the mixture is slightly thickened, about 10-15 minutes. Remove from heat and use an immersion blender to purée the sauce.

4) Cook the rice. Cut a slit into one side of each of the remaining poblanos, from the stem down to the tip. Remove the seeds without ripping the chiles. Mix the cheese, beans, rice and corn in a bowl. Stuffed the peppers with the mixture.

5) Put the chiles on the grill, slit side facing up, over high direct heat. Close the lid and cook until the skins have blistered, about 10-15 minutes.

6) Stir cilantro and lime juice into the sauce. Spoon over chiles and sprinkle with queso fresco.

*Smokey, spicy, and oh-so-tasty Charred Green Enchilada Sauce*

INGREDIENTS - CHILE RELLENOS W/ CHARRED GREEN ENCHILADA SAUCE

1.25 pounds tomatillos, husked and rinsed

5 large poblano peppers

3 T. olive oil

1 red onion and 1 white onion, both diced

5 cloves garlic, minced

1 t. dried oregano

1 c. vegetable broth

3 c. pepper jack cheese

1/2 c. fresh cilantro

1 cup cooked brown rice

1 (12 oz) can black beans

6 oz fiesta corn

Fresh lime juice (1 whole lime)

Crumbled queso fresco

INGREDIENTS - MEXICAN RICE

Olive oil

4 cloves minced garlic

1 yellow onion, diced

1 .5 cups basmati rice

1 (8 oz) can tomato sauce

1 .5 cups vegetable broth

1 (8 oz) can fiesta corn

4 large carrots, peeled and diced

1/2 cup frozen peas

2 tablespoons chopped fresh cilantro leaves

Chili powder, cumin, salt & pepper to taste

STEPS - MEXICAN RICE

1) Cook onion and garlic in a large skillet with olive oil over medium heat until translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes.

2) Stir in tomato sauce and vegetable broth, and bring to a simmer, about 2 minutes. Stir in corn, carrots, peas, and spices. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes.

3) Serve immediately and garnish with cilantro.