These meatless stuffed poblano peppers taste great when they are grilled and have a charred, smoky flavor. This recipe can be changed to fit the needs of all guests, including vegans and meat eaters.
Grilled Stuffed Poblanos Recipe
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
Also see;-Stuffed Eggplant Recipe
Directions
Light only one side of the grill’s burners or push lit coals to one side to get it ready for indirect cooking. Warm the pan up to 375 to 400 degrees F (182 to 200 degrees C). Lightly oil the grill grates on the side that is lit.
Cover the corn and poblanos and grill them over medium heat, turning them every so often, for about 10 minutes, or until the skins are browned. Keep the fire going.
Put the poblanos in a big bowl, cover it, and set it aside for 10 minutes. In the meantime, let the corn sit until it’s cool enough to handle. Then, cut the kernels off the cobs. Take off and throw away the jalapeno skins, but leave the stems whole. Cut a long slit down one side of each poblano pepper.
Start at the stem and be careful not to cut all the way through to the other side. Take out the seeds and casings and throw them away. In a big bowl, mix the corn kernels, cilantro, oregano, garlic, salt, cumin, black pepper, and beans. Put about half a cup of the bean mixture into each pepper and wrap the pepper around the filling.
In a small pot over medium-low heat, melt the butter. Add the flour and whisk it in all at once. 1 to 2 minutes of stirring while cooking until lightly browned. While stirring, let it cook for two to three minutes, until it gets a little thicker. Add the cheese little by little while whisking. Take it off the heat and keep it warm, stirring every now and then.
Apply a little oil to the grill grate on the side that isn’t lit. Cover and grill stuffed peppers for 5 to 7 minutes, or until the filling is hot all the way through. Serve right away with pico de gallo, cheese sauce, and, if you want, cilantro, lime wedges, radishes, or lime juice. Add chili powder as a garnish.
Nutrition Facts
- 385Calories
- 11gFat
- 61gCarbs
- 18gProtein