Cheese-Stuffed Poblano Peppers with Salsa
Updated Oct 27, 2021, Published Jul 04, 2021
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Need a quick appetizer for your 4th of July cookout or any other summer gathering? These Cheese-Stuffed Poblano Peppers with Salsa are full of flavor and have all the components of a perfect summer app: cheese, grilled veggies, and seasonal flavors like tomato and lime juice.
The salsa can be made ahead or on the spot – it just needs 30 minutes to sit and let the flavors mingle. In the meantime, you can mingle with friends and family while you cook burgers, hot dogs, skewers, or whatever else you’re cooking up on the grill!
I made the salsa with Hatch diced tomatoes and green chilies. Poblanos are not spicy, so if you like a little spice, you can use their diced tomatoes and jalapeños instead.
Get more gluten-free appetizer recipes.
Cheese-Stuffed Poblano Peppers with Salsa
Ingredients
For the salsa:
- ½ cup roughly chopped white onion
- 2 cloves garlic, , roughly chopped
- ½ cup fresh cilantro leaves
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon garlic powder
- 1 (14.5 ounce) can fire roasted diced tomatoes, , drained
- 1 (10 ounce) can Hatch diced tomatoes and green chilies, , drained
- 2 tablespoons fresh lime juice, (from 1 large lime)
For the peppers:
- 8 large poblano peppers
- 24 ounces shredded Mexican blend cheese
- Vegetable oil
Instructions
- Place onion, garlic, cilantro, salt, and garlic powder in a food processor or blender and process until finely chopped. Add the tomatoes, tomatoes and chilies, and lime juice and pulse several times until blended but chunky. Allow to sit at room temperature for 30 minutes to let the flavors mingle. Any leftover salsa can be stored, covered, in the refrigerator for up to 2 weeks.
- Prepare the grill for direct and indirect heat and preheat to medium. Oil the grates.
- Place the peppers over direct heat and grill for 10-15 minutes, flipping often, until charred. Place in a bowl and cover with a plate or plastic wrap and let steam until cool enough to handle. Peel the peppers, slit each one from stem to tip, and scrape out the seeds.
- Stuff each pepper with the cheese. Place a large piece of heavy-duty foil over indirect heat, place the peppers on top and grill until the cheese is fully melted, 6-8 minutes.
- Serve with the salsa.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
