Grilled Corn & Queso-Stuffed Poblano Peppers

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Grilled Corn & Queso-Stuffed Poblano Peppers

Prep: 15 minutes
Grill: 10 minutes • Serves: 4

4 large poblano peppers
2 large ears fresh sweet corn, husks and silks removed
1/3 cup mayonnaise
2 tablespoons chopped fresh cilantro plus additional for garnish (optional)
2 tablespoons fresh lime juice
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup shredded pepper Jack cheese
1/2 cup crumbled queso fresco plus additional for garnish (optional)
1/4 cup drained and finely chopped roasted red pepper
1/4 cup finely chopped red onion

1.Prepare outdoor grill for direct grilling over medium-high heat. Place poblano peppers and corn on hot grill rack; cover and cook 8 minutes or until peppers are lightly charred and corn kernels are bright yellow, turning every 2 minutes. Transfer poblano peppers to rimmed baking pan; transfer corn to cutting board and let stand 5 minutes. Cut kernels from cob. Makes about 2 cups corn.

2.In large bowl, stir mayonnaise, cilantro, lime juice, garlic powder, cumin, salt and black pepper; fold in 1/4 cup pepper Jack cheese, queso fresco, red pepper, onion and corn. Makes about 3 cups corn mixture.

3.With small, sharp knife, leaving stem end intact, cut lengthwise slit along 1 side of each poblano pepper; remove seeds and membranes being careful not to tear peppers. Fill each pepper with about 3/4 cup corn mixture; sprinkle with remaining 1/2 cup pepper Jack cheese. Place peppers, cheese side up, on hot grill rack; cover and cook 2 minutes or until cheese is melted. Makes 4 stuffed poblanos.

4.Serve stuffed peppers sprinkled with cilantro and/or queso fresco, if desired.

Approximate nutritional values per serving (1 stuffed pepper):
349 Calories, 24g Fat (8g Saturated), 37mg Cholesterol, 814mg Sodium,
23g Carbohydrates, 4g Fiber, 5g Sugars, 0g Added Sugars, 11g Protein

Chef Tip:
Serve peppers with refried beans and/or cilantro rice.

Smart Swaps:
> Mild poblanos offer vitamin A and plenty of flavor without the heat. Grill an extra ear of corn while you’re at it—its kernels are perfect for quick salads and salsas throughout the week.