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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.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 4


  • 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.