- Nov 7, 2018
- 795
- 2,600
Picked up 6 poblanos at the store the store other day with the idea if making some stuffed poblanos.
Got home today this afternoon and fired up the grill. While that was heating up, hit the poblanos with a bit of olive oil and salt and pepper, tossed them on the grill to blister them so can peel the skins off.
Once blistered up into a plastic bag they go to steam a bit helping peel the skins.
Poblanos are peeled, now onto the filling. 2 blocks of cream cheese, bag of shredded Mexican blend cheese and some cajun seasoning get mixed together.
Next into a pan goes some ground chicken and in a pot, made up some Vigo Mexican rice. Season the ground chicken with the same cajun seasoning.
When rice and chicken are done, I let it cool a bit then added to the cheese mixture. I slit each of the poblanos and stuffed with the meat, cheese and rice mixture
Back onto the grill they go to warm the filling and get the cheese good and melty. Maybe 10 mins max
Pull from the grill when the cheese is ooey, gooey melty.
Served up just a couple peppers per plate. Bit of the heat and a little sweet from the poblano comes through mixing greatly with the filling. Definitely a keeper recipe.
Ill try finishing them off in the smoker the next time I make them and have a cpl hours to smoke them up. Might also smoke some chicken thighs for the filling.
Got home today this afternoon and fired up the grill. While that was heating up, hit the poblanos with a bit of olive oil and salt and pepper, tossed them on the grill to blister them so can peel the skins off.
Once blistered up into a plastic bag they go to steam a bit helping peel the skins.
Poblanos are peeled, now onto the filling. 2 blocks of cream cheese, bag of shredded Mexican blend cheese and some cajun seasoning get mixed together.
Next into a pan goes some ground chicken and in a pot, made up some Vigo Mexican rice. Season the ground chicken with the same cajun seasoning.
When rice and chicken are done, I let it cool a bit then added to the cheese mixture. I slit each of the poblanos and stuffed with the meat, cheese and rice mixture
Back onto the grill they go to warm the filling and get the cheese good and melty. Maybe 10 mins max
Pull from the grill when the cheese is ooey, gooey melty.
Served up just a couple peppers per plate. Bit of the heat and a little sweet from the poblano comes through mixing greatly with the filling. Definitely a keeper recipe.
Ill try finishing them off in the smoker the next time I make them and have a cpl hours to smoke them up. Might also smoke some chicken thighs for the filling.
