Grilled Stuffed Poblanos(Anchos)

 

Ingredients :

4 poblanos, roasted, seeded, skins removed
2 tablespoons butter
1 small onion, diced
1 small red bell pepper, diced
1 small tomato, diced
1 cup cooked rice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons freshly chopped cilantro leaves
1 cup shredded Monterey jack cheese

Directions :

On a preheated grill roast your poblanos for about 10 minutes or until the skins begin to blister and char. Place into a bowl and cover with plastic wrap for about 5 minutes. In a medium skillet add the butter and saute the onion and red bell pepper until soft for about 5 minutes. Once cooked place into a medium bowl with diced tomato, cooked rice, salt, pepper and cilantro. Mix well. Carefully remove skins from poblanos. With a paring knife or your fingernail (the poblano with be tender), make a slit in the poblano from bottom to top. Pull and discard the seeds and inner membranes, being careful not to tear the rest of the poblano. With a spoon stuff poblanos with rice mixture. Top with cheese. Cover a section of the grill with foil and place the poblanos back on the grill for about 5 to 10 minutes until cheese melts.