Ingredients

The following ingredients have 4 Servings
  • 4 poblano peppers
  • 6 ounces cheddar cheese (shredded)
  • 6 ounces mozzarella cheese (shredded)
  • Oil as needed

Instruction

  • Heat grill to medium heat and lightly oil the grates.
  • Grill the poblano peppers about 10-15 minutes, flipping often, until skins are blackened and charred. Set them into a plastic bag and seal, allowing them to steam and cool.
  • Once cooled, peel away the charred skins. They should come away easily. You do not have to achieve a perfect peel.
  • Slit each poblano pepper from stem to tip and scoop out the innards.
  • Stuff each poblano pepper with 1.5 ounces each of cheddar cheese and mozzarella cheese.
  • Set back onto the grill over indirect heat and cook about 6-8 minutes, or until cheese is nice and melted.
  • Serve!