Sunday, June 1, 2014

A Man and His Grill


There's something very attractive to me about my husband with his grill.  I'm not sure what it is about fire that gets men so excited, but, hey, I'm okay with that.  I loved flame-cooked food, so I find any way I can to get meals ready for him to grill. He takes great satisfaction with presenting the family with beautiful racks of ribs or thick cut pork chops, really anything he cooks on the grill.

My husband loves the smell and taste of roasted poblanos. They are a mild pepper that is really full of flavor.  I came across a recipe for Grilled Stuffed Poblanos and thought this was perfect for my husband, poblanos and the grill.  And these are stuffed with chorizo, which is another favorite of his.  So it's the perfect combination for a man with his grill. We found this amazing Creamy Havarti Jack cheese at the deli which melted great and had a habanero kick, and that was perfect over the tops of these stuffed peppers.  Although we had these as a side dish with grilled pork chops, these are hearty enough for a meal.  And darn tasty too!  

GRILLED STUFFED POBLANOS
1 small onion, chopped
Olive oil
4 cloves garlic, minced
1/2 lb Mexican chorizo (or you could use ground pork)
2 C cooked rice
3 Roma tomatoes, chopped
2 T fresh chopped cilantro
6 slices cheese, any flavor (I used Havarti Jack)
6 poblano peppers
2 limes
2 T cumin
Sour cream, for serving

Preheat the oven to 400 degrees.  Place the poblanos on a sheet pan and roast, turning occasionally, for about 20 minutes or until charred on all sides.  Remove from the oven and cool.  When they are cool enough to handle, peel as much of the charred skin off as you can.  Cut a slit down one side of the pepper sort of like making a pocket, being careful not to go all the way through the other side.  Remove the seeds with a spoon.  Set aside.

Meanwhile, while the peppers are roasting, drizzle some olive oil into a skillet.  Cook the onions until tender.  Add in the garlic and chorizo (or ground pork) and cook about five minutes.  Remove from heat.  Stir together the rice, tomatoes, chorizo mixture, cilantro, salt and pepper to taste, the juice of the 2 limes, and the cumin.  Stuff the peppers with this mixture.  Place a slice of cheese over the stuffing. Grill the peppers over indirect heat for about 10 minutes. Serve with sour cream, if desired.

Adapted from Serious Eats

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