Grilled Bean and Cheese Stuffed Poblanos Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup fresh or frozen corn kernels
2/3 cup chopped celery
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/5 ounces shredded cheddar cheese (about 3/4 cup)
1 (15 ounce) can unsalted pinto beans, rinsed and drained
8 medium poblano peppers or Anaheim chiles (about 2 pounds)
1 tablespoon canola oil
4 lime wedges
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Directions: |
Directions:1. Preheat grill to high heat
2. Combine first 6 ingredients in a medium bowl. Remove tops from poblanos; reserve tops. Scoop out seeds; discard. Place about 1/2 cup bean mixture in each pepper. Replace pepper tops; secure each with a 4-inch skewer. Brush peppers evenly with oil. Place peppers on grill rack; grill 12 minutes or until lightly charred, turning once after 6 minutes. Place stuffed peppers on a platter; remove skewers. Serve stuffed peppers with lime wedges. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Can serve with Spicy Jicama Slaw:
3 tablespoons canola mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon hot pepper sauce (such as Tabasco)
3 cups juilenne-cut peeled jicama (about 1 medium)
1 cup matchstick-cut carrot
1 cup chopped fresh cilantro
1. Combine mayonnaise, juice, and hot pepper sauce in a bowl. Add remaining ingredients; toss to coat
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