Happy Memorial Day friends!!! In honor of what some call the grillin' holiday of the year, I have decided to post the perfect grilling recipe. This recipe was inspired when my cousin came in town to visit us and we went out to eat with a group of friends. Someone ordered a chili relleno, which is essentially a poblano pepper that is stuffed with cheese and deep fried, and a thought came to mind...why not take a poblano, stuff it with things other than just cheese and grill it so that it is a healthier alternative. After a little bit of playing around, my husband came up with the perfect combo! Without further adieu, here is the recipe for a grilled stuffed poblano; we hope you enjoy it as much as we do!!!
Ingredients:
1 Poblano pepper
1.5 TBSP refried beans (I used homemade beans but you can use any kind you would like)
1 TBSP diced mushrooms
1 TBSP diced bell pepper (I used orange but you can use any kind)
1.5 TBSP cilantro rice (click here for recipe)
About 4 pieces of your favorite cheeses cut in to thin matchsticks/ julienned (we used smoked gouda and habanero cheddar cheese)
Directions:
1. Cut poblano pepper lengthwise and deseed.
2. Place and spread refried beans in a thin layer (similar to how you would spread peanut butter on a slice of bread).
3. Press julienned cheese into the beans.
4. Add bell peppers and mushrooms.
5. Add cilantro rice and spread it as well (I would recommend using the rice as soon as it is cooked so that it spreads easily).
6. Add a sprinkle of cheese on top.
7. Grill on an outdoor grill at 350 degrees for 15 minutes (eyeball it until the cheese melts) and broil on high heat for an additional 3-5 minutes.
8. Enjoy!
Peppers getting ready to go in.
Final product
Ingredients:
1 Poblano pepper
1.5 TBSP refried beans (I used homemade beans but you can use any kind you would like)
1 TBSP diced mushrooms
1 TBSP diced bell pepper (I used orange but you can use any kind)
1.5 TBSP cilantro rice (click here for recipe)
About 4 pieces of your favorite cheeses cut in to thin matchsticks/ julienned (we used smoked gouda and habanero cheddar cheese)
Directions:
1. Cut poblano pepper lengthwise and deseed.
2. Place and spread refried beans in a thin layer (similar to how you would spread peanut butter on a slice of bread).
3. Press julienned cheese into the beans.
4. Add bell peppers and mushrooms.
5. Add cilantro rice and spread it as well (I would recommend using the rice as soon as it is cooked so that it spreads easily).
6. Add a sprinkle of cheese on top.
7. Grill on an outdoor grill at 350 degrees for 15 minutes (eyeball it until the cheese melts) and broil on high heat for an additional 3-5 minutes.
8. Enjoy!
Peppers getting ready to go in.
Final product
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