| Yield | 4 |
|---|---|
| Prep Time | 5 minutes |
| Recipes | Appetizers |
| Yield | 4 |
|---|---|
| Prep Time | 5 minutes |
| Recipes | Appetizers |
Pepper jack cheese gives this traditional Mexican dish a spicy new twist. Try it with a spoonful of sour cream on top.
4 small poblano chiles
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 ounces pepper Jack cheese, cut into 4 equal pieces
1/2 cup thick and chunky salsa
Prepare grill to medium heat.
Keeping the stem intact, halve each pepper lengthwise; remove seeds and membranes. Brush peppers with olive oil; season with salt and pepper. Stuff each pepper with 1 piece of cheese and 2 tablespoons salsa. Grill about 10 minutes, gently turning once, until pepper is tender, skin is cracked and cheese has melted.