Grilled Pork and Poblano Peppers |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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My husband and I entertain a lot in summer, and this has quickly become the most-requested dish. I usually serve it with Mexican rice and a tossed salad. Ingredients:
4 large poblano peppers |
2 cups (8 ounces) shredded monterey jack cheese |
4-1/2 teaspoons chili powder |
1-1/2 teaspoons onion powder |
1-1/2 teaspoons ground cumin |
1/2 teaspoon garlic powder |
1/4 teaspoon salt |
1/8 teaspoon aniseed, ground |
1/8 teaspoon cayenne pepper |
2 pork tenderloins (about 1 pound each) |
Directions:
1. Cut the top off each pepper and set tops aside. Remove seeds. Stuff peppers with cheese. Replace tops and secure with toothpicks; set aside.
2. Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat for 18 minutes or until a meat thermometer reads 160°. Place peppers over indirect heat; heat for 10 minutes or until browned. Yield: 6-8 servings.
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