Grilled Stuffed Poblanos Recipe

Name: Grilled Stuffed Poblanos
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 8 poblano peppers; 5 ears corn, husks and silks removed; 1 (15-oz.) can no-salt-added black beans, drained and rinsed; 1/4 cup chopped fresh cilantro; 1 tablespoon chopped fresh oregano; 2 cloves garlic, minced; 1 teaspoon salt; 1 teaspoon cumin; 1/4 teaspoon black pepper; 2 tablespoon butter; 2 tablespoon flour; 1 cup milk; 1 cup shredded pepper Jack cheese; 1 cup pico de gallo; Cilantro leaves, lime wedges, and/or radish slices, for serving; Chili powder, for garnish

Cook Time: 30 minutes

This flavorful dish features roasted poblano peppers filled with a savory mixture of corn, black beans, and cheese sauce, perfect for a hearty meal. Its a great option for grilling season or anytime youre craving something satisfying yet simple to prepare.

Ingredients

8 poblano peppers
5 ears corn, husks and silks removed
1 (15-ounce) can no-salt-added black beans, drained and rinsed
1/4 cup chopped fresh cilantro
1 tablespoon chopped fresh oregano
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon black pepper
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup shredded pepper Jack cheese
1 cup pico de gallo
Optional for serving: cilantro leaves, lime wedges, and/or radish slices
Chili powder, for garnish

Directions

Prepare your outdoor grill for indirect grilling. Light burners on only one side of the grill or push lit coals to one side. Preheat to medium-high heat (375-400F, 180-200C). Lightly oil the grill grates over the lit side.
Grill the poblano peppers and corn, turning occasionally, until the skins of the poblanos and the corn are nicely charred, about 10 minutes. Keep the grill lit. Transfer the poblanos to a large bowl, cover, and let them stand for 10 minutes. While the poblanos cool, allow the corn to cool slightly before cutting the kernels off the cobs.
Peel the skins off the poblanos, keeping the stems intact. Make a lengthwise slit down one side of each poblano, starting at the stem, taking care not to cut through the other side. Remove and discard the seeds and membranes.
In a large bowl, mix together the black beans, corn kernels, cilantro, oregano, garlic, salt, cumin, and black pepper. Spoon about 1/2 cup of this bean mixture into each poblano, carefully enclosing the filling inside the pepper.
For the cheese sauce, melt the butter in a small saucepan over medium-low heat. Whisk in the flour and cook, stirring constantly, until lightly browned, about 1 to 2 minutes. Gradually whisk in the milk and simmer, stirring occasionally, until the sauce thickens slightly, about 2 to 3 minutes. Slowly whisk in the shredded cheese until melted. Remove from heat and keep warm, stirring occasionally.
Lightly oil the grill grates over the unlit side of the grill. Grill the stuffed poblanos on the unlit side, covered, until the filling is heated through, about 5 to 7 minutes.
Serve the stuffed poblanos immediately, topped with the cheese sauce, pico de gallo, and optional cilantro, lime wedges, and/or radish slices. Garnish with a sprinkle of chili powder for extra flavor.

Cook's Notes

Make Ahead: You can prepare the recipe through Step 4 and store it in the refrigerator, covered, for up to 3 days. Grill as directed when ready to serve. We recommend not making the cheese sauce ahead of time for the best texture.
Vegan Option: For a vegan version, replace the cheese sauce with a vegan queso-style sauce, such as Good Foods, Mother Raw, or Siete.
Make It Meaty: If youd like a meaty variation, add 8 ounces of cooked Mexican chorizo to the bean mixture in Step 5 and reduce the salt to 1/2 teaspoon.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value
Calories	387	19%
Total Fat	11g	14%
Saturated Fat	6g	29%
Cholesterol	25mg	8%
Sodium	1106mg	48%
Total Carbohydrates	61g	22%
Dietary Fiber	14g	51%
Total Sugars	10g	-
Protein	18g	36%
Vitamin C	29mg	32%
Calcium	242mg	19%
Iron	5mg	29%
Potassium	1050mg	22%

The Story Behind Grilled Stuffed Poblanos

Grilled stuffed poblanos are deeply rooted in Mexican culinary traditions, particularly from the central and northern regions where the poblano pepper thrives. Originally, these peppers were roasted over open flames by indigenous communities, then stuffed with beans, corn, or cheeses, reflecting a resourceful approach to utilizing locally available ingredients. Over time, this humble dish evolved into a versatile entre, incorporating modern fillings like pepper Jack cheese and pico de gallo, which add layers of flavor while preserving the smoky essence of the roasted peppers.

Regional Variations and Influences

While poblanos are cultivated throughout Mexico, the central state of Puebla is most closely associated with them, giving the pepperand dishes made with itits name. In Puebla, stuffed peppers are often served as part of festive meals, sometimes accompanied by mole sauce. Northern regions, influenced by Tex-Mex cuisine, often grill the peppers and include fillings like black beans, corn, and shredded cheese, which are lighter and more suited to backyard barbecues. These regional twists highlight the adaptability of the dish and its ability to bridge traditional Mexican flavors with contemporary tastes.

What Makes It Different From Similar Dishes

Grilled stuffed poblanos are distinct from other stuffed pepper dishes due to their unique combination of smoky flavor and moderate heat. Unlike bell peppers, which are sweeter and milder, poblanos offer a gentle spiciness that enhances the filling rather than overpowering it. Unlike chiles rellenos, which are often battered and fried, grilled poblanos retain a lighter, charred texture that emphasizes freshness and allows the ingredients insidesuch as beans, corn, and fresh herbsto shine.

Typical Serving Contexts

These stuffed peppers are frequently served at home-cooked dinners, outdoor barbecues, and family gatherings, making them both a comforting weekday meal and a festive option for celebrations. In restaurants, especially those serving Tex-Mex cuisine, grilled stuffed poblanos are often presented as appetizers or main courses, paired with cheese sauces, fresh pico de gallo, lime wedges, and garnishes such as radish slices or cilantro, highlighting both visual appeal and flavor balance.

Interesting Facts

Poblano peppers are milder than jalapeos but still provide a signature warmth, making them versatile for both vegetarian and meat-stuffed variations.
The technique of roasting peppers before stuffing helps loosen their skins, enhances smokiness, and adds depth to the filling.
Grilled stuffed poblanos are often vegan- or meat-adaptable, allowing chefs to swap in chorizo, vegan cheese, or alternative grains without losing the dishs essence.
The name "poblano" is derived from the city of Puebla, Mexico, where the pepper has been a staple for centuries.
Charred corn kernels inside the filling not only contribute texture but also echo traditional Mexican flavors used in street foods and regional dishes.

FAQ about Grilled Stuffed Poblanos Recipe

Leftover stuffed poblanos should be stored in an airtight container in the refrigerator. They will last for up to 3 days. To reheat, place them on a grill or in a 350°F oven for about 10-15 minutes until heated through.

Yes, you can freeze the stuffed poblanos. To do so, prepare them up until Step 5 (before grilling). Wrap each stuffed poblano in plastic wrap or foil and store in a freezer-safe container for up to 3 months. When ready to eat, thaw overnight in the refrigerator and then grill as directed.

Yes, you can prep the stuffed poblanos up to Step 4, where you stuff the peppers. Cover and refrigerate for up to 3 days before grilling. It's best to make the cheese sauce fresh, as it doesn’t store well.

Yes, to make this recipe vegan, replace the cheese sauce with a vegan queso-style sauce (such as Good Foods, Mother Raw, or Siete).

After grilling, the poblano skins should be charred and easy to peel off. Gently remove the skins, keeping the stems intact. Make a lengthwise slit down the side of each pepper, then remove the seeds and membranes.

If your poblanos split during grilling, it's not a big deal. You can still stuff them, but be careful when handling them to avoid further damage. You can also use toothpicks to help keep the peppers together while grilling.

Instead of black beans, you can use pinto beans, refried beans, or even cooked quinoa for a different texture. You can also add cooked ground meat like chicken or sausage for a meaty version.

Yes, you can use other types of cheese such as cheddar, mozzarella, or a Mexican blend. Just make sure the cheese melts smoothly for the best sauce consistency.

Poblano peppers are typically mild, with a slight heat. However, some can be a little spicier, depending on the variety and growing conditions. If you’re concerned about the heat, remove all the seeds and membranes, as they contain most of the capsaicin (the compound responsible for the heat).

Yes, you can bake the stuffed poblanos in a preheated oven at 375°F for 15-20 minutes, or until heated through. Just make sure to place them on a baking sheet lined with parchment paper for easy cleanup.

Comments

LushGouda1540

10/06/2025 01:52:54 PM

The recipe is very easy to follow and tastes great! Both my wife and I enjoyed it. I did change out the AP flour for Coconut flour - still was great! But being the first time cooking Poblano peppers I found they had an unfortunate tendency to split totally in two or three lobes when washing.

Rachel Wright

01/26/2025 03:49:49 PM

Such a delicious surprise, thank you!

ANNHELENE

07/04/2023 12:27:54 AM

I thought the corn and black bean combo was spot on. One was plenty for me...though my teenage son ate two. I topped it with cheese rather than make the sauce. It's a great base recipe. I used chopped up sausage but could also see using chicken. Thank you.

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