Southwest Pepper Jack-Stuffed Poblano Packets

Serve these delicious stuffed poblanos as a meatless option at your next barbecue.  They also make a delicious side to grilled chicken!  

Southwest Stuffed Poblanos



  • 4 medium poblano peppers
  • 8 ounces Pepper Jack Cheese
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup fresh or frozen corn, thawed
  • 4 large kale leaves (rib and stems removed), chopped
  • Salt and pepper to taste
  • 8 corn tortillas (6 inches)
  • 1 cup pico de gallo


 1. Heat grill to medium-high.

2. Cut a lengthwise slit down each poblano pepper, leaving the stem intact. (Take care when cutting; avoid slicing peppers through to the opposite side.) Remove and discard seeds.
3. Place 1 pepper onto four greased double-thickness pieces of aluminum foil, each about 16 x 12 inches. Combine the pepper jack, black beans, corn and kale in a large bowl. Season with salt and pepper to taste. Stuff a fourth of the pepper jack mixture into each pepper. Fold foil into packets and seal tightly.
4. Grill packets, covered, over medium-high heat for 18-22 minutes or until peppers are tender. Meanwhile, wrap tortillas in a foil packet and seal tightly; grill for 5 minutes.
5. Remove packets from the grill. Let stand for 5 minutes. Take care when opening the foil; allow the steam to escape. Serve stuffed peppers with tortillas and pico de gallo.



Want to kick up the heat?  Try one of our other spicy cheeses with habaneros, ghost peppers, or Carolina reaper peppers!


© Dairy Farmers of Wisconsin

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