Grilled Bean and Cheese Stuffed Poblanos

By cserumga

265 Cal/serving

Ingredients

• 1 cup fresh or frozen corn kernels
• 2/3 cup chopped celery
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3.5 ounces shredded cheddar cheese (about 3/4 cup)
• 1 (15-ounce) can unsalted pinto beans, rinsed and drained
• 8 medium poblano peppers or Anaheim chiles (about 2 pounds)
• 1 tablespoon canola oil
• 4 lime wedges

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat grill to high heat.

2. Combine first 6 ingredients in a medium bowl. Remove tops from poblanos; reserve tops. Scoop out seeds; discard. Place about 1/2 cup bean mixture in each pepper. Replace pepper tops; secure each with a 4-inch skewer. Brush peppers evenly with oil. Place peppers on grill rack; grill 12 minutes or until lightly charred, turning once after 6 minutes. Place stuffed peppers on a platter; remove skewers. Serve stuffed peppers with lime wedges.