Smoky Grilled Poblano Peppers Stuffed with Zesty Corn and Goat Cheese
Indulge in the rich flavors of the Southwest with these Smoky Grilled Poblano Peppers. This vegetarian delight showcases plump poblanos, perfectly charred and stuffed with a creamy blend of goat cheese, savory chihuahua cheese, sweet corn, and crunchy pine nuts. The vibrant cilantro sauce, made fresh with jalapeños and creamy goodness, adds a refreshing kick that perfectly complements the smoky pepper filling. Ideal for grill enthusiasts looking for a unique, flavorful dish, this recipe captures the essence of outdoor cooking and embodies the spirit of warm New Mexico summers.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
chopped cilantro
3/4 cup (fresh, chopped)
fresh jalapeños or serrano chili
1/2 to 1 (minced)
crème fraîche or sour cream
3/4 cup (preferably crema)
salt
1/8 teaspoon
chihuahua cheese or Muenster
8 ounces (grated)
fresh goat cheese or cream cheese
6 ounces (softened)
corn kernels
1/2 cup (fresh or thawed frozen)
pine nuts
1/4 cup (toasted in a dry skillet)
minced onions
2 tablespoons
minced fresh epazote
1/2 teaspoon (optional)
poblano chiles
8
vegetable oil cooking spray
(for spritzing)
chopped tomato
(optional, for garnish)
Instructions
1
Begin by preparing the cilantro sauce. In a food processor, finely mince the cilantro and jalapeño together. Add the crema (or sour cream) and salt, blending until smooth. Transfer the sauce to a container and chill in the refrigerator. This sauce can be made up to 2 hours prior to serving for optimal freshness.
2
Next, make the filling. In a medium bowl, combine the chihuahua cheese, goat cheese, corn kernels, toasted pine nuts, minced onions, and optional epazote. Mix until well combined, cover, and refrigerate until ready to use. You can prepare this filling a day ahead for deeper flavors.
3
Preheat your grill to medium heat, achieving a temperature where you can hold your hand above the grill for 4 to 5 seconds comfortably.
4
Prepare the poblano chiles by placing them on the grill. Grill the chiles uncovered for 8 to 10 minutes, turning occasionally to ensure the skin blackens and blisters evenly. Once charred, remove them from the grill and place them in a plastic bag for a few minutes to steam and cool down.
5
Once the chiles are cool to the touch, wearing rubber gloves if necessary, carefully peel off the charred skin. Make a slit along the length of each pepper, taking care not to remove the seed pod, as this will help maintain the structure of the chiles. Gently remove any loose seeds.
6
Stuff each poblano pepper with the prepared filling, bringing the edges of the slit back together to seal in the stuffing. Lightly spritz the outside of the chiles with vegetable oil cooking spray.
7
Return the stuffed chiles to the grill, placing them slit side down. Grill uncovered for an additional 5 to 7 minutes, turning once, until the filling feels soft and heated through.
8
Serve the grilled chiles hot, drizzling with your zesty cilantro sauce and garnishing with optional chopped tomatoes for a burst of color and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients for Smoky Grilled Poblano Peppers?
The main ingredients include poblano chiles, goat cheese, chihuahua cheese, corn kernels, pine nuts, and a cilantro-based sauce.
Is this recipe vegetarian-friendly?
Yes, this recipe is a vegetarian delight featuring cheeses, vegetables, and nuts.
How many poblano peppers are needed for this recipe?
This recipe requires 8 poblano chiles.
What type of cheese can substitute for Chihuahua cheese?
Muenster cheese is a suitable substitute for Chihuahua cheese in this recipe.
What can be used instead of goat cheese?
Softened cream cheese can be used as a substitute for fresh goat cheese.
What ingredients are in the zesty cilantro sauce?
The sauce consists of chopped cilantro, minced jalapeño or serrano chili, crème fraîche or sour cream, and salt.
How long should the poblano peppers be grilled initially?
Grill the chiles uncovered for 8 to 10 minutes until the skin blackens and blisters.
What is the suggested grill temperature?
Preheat the grill to medium heat, about the temperature where you can hold your hand above the grill for 4 to 5 seconds.
Why should the charred chiles be placed in a plastic bag?
Placing them in a bag for a few minutes allows them to steam, making the charred skin easier to peel.
Should I remove the seed pod from the peppers?
No, you should keep the seed pod intact to help maintain the structure of the chiles during stuffing and grilling.
How are the pine nuts prepared?
The pine nuts should be toasted in a dry skillet before being added to the filling.
Can the cilantro sauce be made in advance?
Yes, it can be made up to 2 hours prior to serving and stored in the refrigerator.
How far in advance can the filling be prepared?
The cheese and corn filling can be prepared a day ahead for deeper flavors.
What is epazote and is it required?
Epazote is an optional herb used for additional flavor in the filling; it is not mandatory.
How long do the stuffed peppers cook on the grill?
Once stuffed, return them to the grill for 5 to 7 minutes until the filling is soft and heated through.
Which side down should the stuffed peppers be placed on the grill?
The peppers should be placed slit side down on the grill.
What type of corn should be used?
You can use either fresh corn kernels or thawed frozen corn.
What is the purpose of vegetable oil cooking spray in this recipe?
A light spritz of cooking spray on the outside of the chiles helps with the final grilling process.
What garnishes are recommended for this dish?
Chopped tomatoes are recommended for a burst of color and flavor.
Should I wear gloves while preparing the peppers?
Wearing rubber gloves is recommended while peeling the charred skin and handling the peppers to avoid skin irritation from the oils.
Is the cilantro sauce spicy?
The sauce has a kick due to the inclusion of minced jalapeño or serrano chili.
What is the flavor profile of this dish?
It is a smoky, creamy, and zesty dish with a mix of sweet corn and savory cheeses.
Can I use sour cream instead of crema for the sauce?
Yes, sour cream or crème fraîche are both excellent alternatives to crema.
How many ingredients are in this recipe?
There are 13 total ingredients listed for the recipe.
What category does this recipe fall under?
This is a vegetarian grilled dish, often categorized as Southwest cuisine.
How many onions are needed?
The recipe calls for 2 tablespoons of minced onions.
Do I need to peel the peppers?
Yes, after charring the skin on the grill, the outer skin should be carefully peeled off.
How do I serve these stuffed peppers?
Serve them hot, drizzled with the chilled cilantro sauce and garnished with tomatoes.
How many minutes total are the peppers on the grill?
The peppers are grilled for 8-10 minutes initially and another 5-7 minutes after being stuffed, totaling 13-17 minutes.
What is the main texture of the filling?
The filling is creamy due to the melted cheeses but has a crunch from the pine nuts and corn.