Grilled Poblano Peppers With Cheese

Poblano chili peppers chile Capsicum annuum

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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

Victoria has been cooking and writing recipes since she was a teenager. 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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