Grilled Stuffed Poblanos
Advertisements
Get ready to embark on a flavorful culinary journey with our Grilled Stuffed Poblanos recipe! If you’re in search of a delicious dish that combines the smoky goodness of grilled flavors with a delightful filling, look no further. These stuffed poblanos are the ultimate expression of culinary ingenuity, offering a perfect balance of charred peppers and an irresistible stuffing. Prepare to indulge your taste buds and impress your guests with this visually stunning and incredibly tasty creation. Follow along as we guide you through the steps to create this irresistible masterpiece that is bound to become a staple on your grilling menu.
Grilled Stuffed Poblanos
Discover the delightful balance of smoky grilled poblano peppers filled with a mouthwatering assortment of flavors. Our Grilled Stuffed Poblanos recipe offers a culinary experience that perfectly blends charred perfection with a tantalizing filling. Enhance your grilling skills and relish each bite of this visually impressive and incredibly tasty dish.
Ingredients
- 8 poblano peppers
- 5 ears corn husks and silks removed
- 1 15-ounce can no-salt-added black beans, drained and rinsed
- 1/4 cup chopped fresh cilantro
- 1 tablespoon chopped fresh oregano
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 cup shredded pepper Jack cheese
- 1 cup pico de gallo
- cilantro leaves lime wedges, and/or radish slices, for serving (optional)
- chili powder for garnish
Instructions
- To prepare an outdoor grill for indirect grilling, start by lighting the burners on one side or pushing the lit coals to one side. Preheat the grill to medium-high heat, around 375 to 400 degrees Fahrenheit (180 to 200 degrees Celsius). Lightly oil the grill grates over the lit side.
- Grill the poblanos and corn, covered, turning occasionally, until their skins are charred, which should take about 10 minutes. Keep the grill lit.
- Place the poblanos in a large bowl and cover them. Let them stand for 10 minutes. While the poblanos are standing, allow the corn to cool down until you can handle it comfortably, then cut the kernels off the cobs.
- Peel off and discard the skins of the poblano peppers while keeping the stems intact. Cut a long slit down one side of each pepper, starting from the stem and being careful not to cut all the way through. Remove and discard the seeds and white membranes inside.
- In a large bowl, combine beans, corn kernels, cilantro, oregano, garlic, salt, cumin, and black pepper. Then, carefully spoon approximately 1/2 cup of the bean mixture into each pepper and fold the pepper around the filling.
- To make the cheese sauce, melt butter in a small saucepan over medium-low heat. Whisk in flour and cook, stirring until it becomes lightly browned, about 1 to 2 minutes. Slowly whisk in milk and simmer, stirring constantly until the sauce slightly thickens, which should take around 2 to 3 minutes. Gradually add the cheese while whisking until it melts completely. Once melted, remove from heat but keep the sauce warm by giving it an occasional stir.
- To prepare, lightly oil the grill grate over the unlit side of the grill. Place the stuffed poblanos on the grate and cover. Grill them for approximately 5 to 7 minutes or until the filling is
- Serve the dish right away and accompany it with cheese sauce, pico de gallo, and optional garnishes such as cilantro, lime wedges, and radishes. Sprinkle some chili powder
Notes
MAKE AHEAD: Prep recipe through Step 4. Chill, covered, up to 3 days. Grill as directed. We don’t recommend making the cheese sauce ahead of time.
VEGAN-IZE: Replace cheese sauce with vegan queso-style sauce (such as Good Foods, Mother Raw, or Siete).
MAKE IT MEATY: Add 8 ounces cooked Mexican chorizo to bean mixture in Step 5 and decrease salt to 1/2 teaspoon.
Advertisements
