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

 

Ingredients:

  • 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

Instructions:

 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.

 

Tips:

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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