Grilled Poblano Peppers With Cheese

Poblano chili peppers chile Capsicum annuum


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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These tasty grilled poblano peppers are made beneath the heat of the broiler and are great for a quick dinner. Make sure to check them often to ensure they don’t scorch.

  • 8 Poblano Peppers
  • 16 Ounces Monterey Jack Cheese
  1. Set oven to broil.
  2. Line baking sheet with parchment paper. Set aside.
  3. Cut cheese lengthwise into slices.
  4. Cut a slit in each pepper from the tip to the stem. Do not separate the halves. Remove seeds. Place peppers on prepared baking sheet cut side down. Place in oven 5 minutes until browned and gently charred.
  5. Remove peppers from oven. Turn peppers so cut side is facing up. Using tongs stuff each pepper with cheese. Place back under broiler 5 more minutes until cheese has melted and cut side is brown and charred.
  6. Remove from oven and serve immediately.
  7. Top with salsa and guacamole.
  8. Serves 4
  9. Prep Time: 20 Minutes Cook Time: 10 Minutes Total Time: 30 Minutes
  10. "Work With What You Got!"
  11. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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