1. Prepare outdoor grill for direct grilling over medium-high heat. Place poblano peppers and corn on hot grill rack; cover and cook 8 minutes or until peppers are lightly charred and corn kernels are bright yellow, turning every 2 minutes. Transfer poblano peppers to rimmed baking pan; transfer corn to cutting board and let stand 5 minutes. Cut kernels from cob. Makes about 2 cups corn.
2. In large bowl, stir mayonnaise, cilantro, lime juice, garlic powder, ground cumin, and 1/2 teaspoon each salt and pepper; fold in 1/4 cup pepper Jack cheese, queso fresco, red pepper, onion and corn. Makes about 3 cups.
3. With small, sharp knife, leaving stem end intact, cut lengthwise slit along 1 side of each poblano pepper; remove seeds and membranes being careful not to tear peppers. Fill peppers with about 3/4 cup corn mixture; sprinkle with remaining 1/2 cup pepper Jack cheese. Place peppers, cheese side up, on hot grill rack; cover and cook 2 minutes or until cheese melts.
4. Serve stuffed peppers sprinkled with cilantro and/or queso fresco, if desired.
- 24 g Total fat
- 8 g Saturated fat
- 37 mg Cholesterol
- 814 mg Sodium
- 23 g Carbohydrates
- 4 g Fiber
- 5 g Sugars
- 0 g Added sugars
- 11 g Protein
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Nutritional Information
- 24 g Total fat
- 8 g Saturated fat
- 37 mg Cholesterol
- 814 mg Sodium
- 23 g Carbohydrates
- 4 g Fiber
- 5 g Sugars
- 0 g Added sugars
- 11 g Protein
Directions
1. Prepare outdoor grill for direct grilling over medium-high heat. Place poblano peppers and corn on hot grill rack; cover and cook 8 minutes or until peppers are lightly charred and corn kernels are bright yellow, turning every 2 minutes. Transfer poblano peppers to rimmed baking pan; transfer corn to cutting board and let stand 5 minutes. Cut kernels from cob. Makes about 2 cups corn.
2. In large bowl, stir mayonnaise, cilantro, lime juice, garlic powder, ground cumin, and 1/2 teaspoon each salt and pepper; fold in 1/4 cup pepper Jack cheese, queso fresco, red pepper, onion and corn. Makes about 3 cups.
3. With small, sharp knife, leaving stem end intact, cut lengthwise slit along 1 side of each poblano pepper; remove seeds and membranes being careful not to tear peppers. Fill peppers with about 3/4 cup corn mixture; sprinkle with remaining 1/2 cup pepper Jack cheese. Place peppers, cheese side up, on hot grill rack; cover and cook 2 minutes or until cheese melts.
4. Serve stuffed peppers sprinkled with cilantro and/or queso fresco, if desired.