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Grilled Stuffed Poblanos
Grilled Stuffed Poblanos
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Elevate dinner with these smoky grilled stuffed poblanos for a delicious vegetarian meal.
Ingredients:
  • 8 poblano peppers
  • 5 ears corn, husks and silks removed
  • 1 (15-oz.) 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 cumin
  • 1/4 teaspoon black pepper
  • 2 tablespoon butter
  • 2 tablespoon 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
  • Chili powder, for garnish
Instructions:
  • Get your outdoor grill ready for indirect grilling by igniting burners on one side or moving lit coals to one side. Heat up to a medium-high temperature of 375 to 400 degrees F (180 to 200 degrees C) and lightly grease the grill grates over the lit section.
  • Grill poblanos and corn covered, turning occasionally, until the skins of the poblanos and corn are charred, approximately 10 minutes, ensuring the grill stays lit.
  • Place the poblanos in a large bowl, cover, and allow to stand for 10 minutes. While the poblanos are resting, let the corn cool down, then cut the kernels off the cobs.
  • Peel off and discard poblano skins, maintaining stems. With a gentle hand, slit each poblano lengthwise starting from the stem, ensuring not to slice all the way through. Remove and discard seeds and membranes.
  • Combine beans, corn, cilantro, oregano, garlic, salt, cumin, and black pepper in a large bowl. Fill each pepper with about 1/2 cup of the mixture, enclosing the pepper around the filling.
  • In a small saucepan, melt butter over medium-low heat. Whisk in flour and cook until lightly browned, about 1 to 2 minutes. Stir in milk and simmer until slightly thickened, for about 2 to 3 minutes. Gradually add cheese, stirring until melted. Remove from heat, keep warm, and stir occasionally.
  • Brush a bit of oil on the grill grate over the cooler side of the grill. Grill the stuffed poblanos with the lid on until the filling is warm, for 5 to 7 minutes.
  • Serve the dish hot with a side of cheese sauce, fresh pico de gallo, and optional toppings like cilantro, lime wedges, and radishes. Sprinkle with chili powder for an extra kick.

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