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