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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I love the spice of a poblano pepper, cooled down with cream cheese and mozzerella. I came up with this recipe when trying to find an interesting way to grill a poblano. It turned out great, and everyone made the mmm noise:) This recipe is a snap! Ingredients:
6 poblano peppers |
6 tablespoons olive oil |
1 (8 ounce) package cream cheese |
2 cups mozzarella cheese, shredded |
6 teaspoons ground cumin |
3 teaspoons ground cayenne pepper |
aluminum foil |
Directions:
1. Heat grill on low, about 250 degrees.
2. Halve peppers and clean out seeds. Peppers should lay flat and wide.
3. Cut 6 portions of foil, one for each pepper. Foil should be big enough to fold up edges around pepper, forming a bowl so juices and cheese don't drip. Drizzle 1 tbsp of olive oil onto each piece of foil.
4. Divide cream cheese into 6 equal parts. Spread each pepper with one part of cream cheese. (Use your thumbs to spread into pepper). Place pepper on foil.
5. Sprinkle 1/3 cup of mozzarella cheese, 1 teaspoons ground cumin, 1/2 tsp cayenne pepper on to each pepper.
6. Fold and scrunch up sides of foil around pepper, forming a bowl. Place on grill.
7. Peppers should cook for about 20 minutes or until cheese is melted and browned on top.
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