Chiles on the Grill
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.