Grilled Stuffed Poblanos

By ldelmas

Ingredients

• Sauce:
• 8 large poblano peppers
• 8 ears of corn
• 1/3 cup tri-color peppers, diced
• 1/4 cup red onion, finely diced
• 1 Tbsp chili powder
• 1 Tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chipotle powder
• 2/3 cup mayonnaise
• 2 tsp salt
• 1 tsp pepper
• 1.5 cups Cotija cheese, crumbled
• 1/2 cup scallions, chopped
• 1 lb chorizo sausage, casing removed, cooked, and crumbled
• 1 cup sour cream
• 1/4 cup fresh lime juice
• 1/2 tsp chili powder
• 1/2 tsp salt

Details

Servings 8
Adapted from qvc.com

Preparation

Step 1

To prepare the peppers, find the best side of each pepper in order for them to lay flat. On the side facing up, make a triangle shaped opening on the top of the pepper for the stuffing. To do this, make a cut across the top of the pepper to form the flat side of the triangle, then make cuts to form the point at the other end, being careful not to cut through the bottom of the pepper. Remove the triangle-shaped piece.


Prepare the corn by removing the husks and silks. Quickly grill the corn to char the kernels. Remove from the grill and cut the corn off the cobs.


In a mixing bowl, stir together the corn and all of the remaining pepper ingredients with a spatula, folding them together.


Using a spoon, fill each pepper with the stuffing mixture, making sure to fill the cavities until just overfilled. Some of the stuffing should be above the opening.


Tear 8 pieces of foil wrap, large enough to wrap the peppers. Spray each piece with nonstick spray, then wrap up the peppers. Grill the peppers on medium heat or off to the side of the grill for 30 minutes, or until the peppers have softened. Remove from the heat and keep warm.


To prepare the sauce, whisk together the sour cream, lime juice, chili powder, and salt in a small mixing bowl. Set aside.


To assemble the entire dish, remove the foil from the grilled peppers, place them on a plate, and drizzle the sauce overtop.