GRILLED STUFFED POBLANOS

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Your next carne asada does not have to be only steak, arrachera, and guacamole! these grilled stuffed poblanos are about to become your next huge success at the grill. I am from the north of Mexico, born and raised in Chihuahua, just a couple of hours from El Paso, Tx, and Dios! we do love our Sunday’s Carnes Asadas in the north of Mexico and south the border. My recipes are authentic Mexican Food recipes with a twist to make them always healthier.

And these Chiles Rellenos on the grill are filled with melting cheese. I like to use Chihuahua cheese but you can use Chester, provolone, mozzarella! any melting cheese goes well in this roasted poblano recipe. Turn on the grill because soon you will be grilling poblano peppers on the grill or el asador!

WHAT DO I NEED TO ROAST CHEESE STUFFED POBLANOS ON THE GRILL

• Chiles poblanos, California o Chilaca
• Cheese, it can be Chihuahua, Mozzarela, Chester or any melting cheese
• Thooth picks
• Napkin
• Olive or vegetable oil

HOW TO ROAST POBLANOS ON THE GRILL

1. Rinse your Poblano chile with a little water.
2. Along the chile, follow one of the chili lines and cut along the length.
3. Remove the Poblano seeds being very careful not to open too much the cut you just made
4. Stuff the poblano with cheese.
5. Join the crack you made to the poblano with the toothpicks.
6. Place a little oil on the napkin and spread the chili with it.
7. Place the chili on the grill and be vigilant. when the skin looks tan, change sides and thus go turning until all the skin looks burn or black
8. You can eat it in a taco inside a tortilla or have it as a sidedish
9. You can either take of the skin of the poblanos with your hand before eating or eat it with the skin.

HOW LONG IT TAKES TO GRILL A STUFFED POBLANO

The time for your cheese stuffed grilled chile poblano to be cooked will vary greatly according to the temperature of your grill. it will most probably take around 7 to 10 minutes on each side of the poblano. The secret here is to flip the poblano once most of the skin looks black and wrinkled.

Grilled Stuffed Poblanos

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Author: Laura Muller

Ingredients

• Chiles poblanos, California o Chilaca
• Cheese it can be Chihuahua, Mozzarela, Chester or any melting cheese
• Thooth picks
• Napkin
• Olive or vegetable oil

Instructions

• Rinse your Poblano chile with a little water.
• Along the chile, follow one of the chili lines and cut along the length.
• Remove the Poblano seeds being very careful not to open too much the cut you just made
• Stuff the poblano with cheese.
• Join the crack you made to the poblano with the toothpicks.
• Place a little oil on the napkin and spread the chili with it.
• Place the chili on the grill and be vigilant. when the skin looks tan, change sides and thus go turning until all the skin looks burn or black
• You can eat it in a taco inside a tortilla or have it as a sidedish
• You can either take of the skin of the poblanos with your hand before eating or eat it with the skin.

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Laura Muller

Laura Muller is a trilingual Mexican mom living in the city of Chicago. Laura started her YouTube channel Las Recetas de Laura more than 10 years ago to teach people how to cook Mexican food in a healthier way. Laura's recipes are specialized for people with diabetes and high cholesterol. Laura promotes healthy eating for every body size and talks about her own experience dealing with being overweight and how people of any size can have an active and healthy life.

Laura creates content in Spanish and English for a community of over 3 million followers and has been recognized as one of the most influential Latinas in the US, Latinos 40 under 40 in Chicago.

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