This is the main content.
Grilled Cheesy Stuffed Poblanos
Recipes
Grilled Cheesy Stuffed Poblanos
4 servings
20 minutes total

Ingredients

  • 4 oz jalapeño (or chive) cream cheese
  • 2 large poblano peppers (about 8 oz)
  • 3 oz cured chorizo
  • 2 oz quesadilla cheese
  • 2 oz crumbled queso fresco

Steps

    1. Set cream cheese out to soften. Preheat grill (or grill pan) on medium. Cut poblanos in half lengthwise and remove seeds and membranes. Discard chorizo casing; chop chorizo finely. Shred quesadilla cheese.
    2. Combine cream cheese, chorizo, and quesadilla cheese. Divide mixture evenly among poblano halves.
    3. Arrange poblanos cheese-side up on grill. Grill 6–8 minutes until poblanos are tender and filling is 165°F. Remove from grill carefully and arrange on serving platter. Sprinkle with queso fresco and serve.
Other Preparation Methods
    • Sauce/Dip: Place in food processor bowl: 1 large poblano pepper, ½ teaspoon garlic salt, 1 tablespoon lime juice, and ¼ cup each mayonnaise, crumbed queso fresco, and fresh cilantro leaves. Process until blended and smooth.
    • Pickle: Slice 1 large poblano pepper into ½-inch-thick rings and place in bowl. Place 6 smashed garlic cloves, 2 teaspoons kosher salt, and ½ cup each water and white vinegar in medium saucepan and bring to a boil. Pour mixture over peppers; cover and chill.

Amount per ¼ recipe serving: Calories 230, Total Fat 17g, Sat Fat 8g, Trans Fat 0g, Chol 50mg, Sodium 670mg, Total Carb 9g, Fiber 1g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 11g, Vitamin D 0%, Calc 15%, Iron 6%, Potassium 2%