Grilled Poblano Peppers Stuffed with Chihuahua Cheese and Mango


  • 8 large poblano peppers

  • 1/2 pound chihuahua cheese, sliced in finger sized pieces

  • 3-4 mango, sliced into finger sized pieces

  • Extra virgin olive oil


  • First char peppers until blackened, grill or stove top. Place in large bowl, cover with plastic wrap to steam. When cooled, scrape off charred skin using a paper towel. Do NOT run under water. It's OK if there are some charred bits left behind on the peppers.

  • Carefully make a slit on one side of the pepper and remove seed pod and extra seeds. Lay flat on board and insert one cheese and one mango slice. Close slit using toothpicks. Brush a heavy broiler pan with extra virgin olive oil, lay pepper on pan and place on a hot grill. Grill until cheese is melted, about 3 minutes.

  • Serve with tacos or spicy grilled shrimp

Dirk FucikSide Dishes