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Char Grilled Poblano Peppers

Yields8 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins

To make my version of a “kicked-up” jalapeño popper, I used Tumalo’s “Fenacho,” my favorite. The fenugreek seeds give the cheese a nutty, sweet flavor that balances beautifully the smoky and spicy grilled Poblano peppers and crunchy Oregon hazelnuts. Raisins add a sweet and chewy texture and tastes great with the melted goat cheese. Serve alone as an hors d’oeuvre or with a crunchy corn and jicama salad as a first course.

 8 whole fresh Poblano peppers, uniform in size
 2 cups Tumalo Farms goat cheese, cut into ½ inch cubes
 1 cup golden raisins
 1 cup toasted hazelnuts, coarsely chopped
 3 tbsp olive oil
Albuquerque Corn Salad
 1 tbsp olive oil
  cup chopped jicama
 1 tbsp minced jalapeño pepper
 2 cups fresh corn kernels (about 4 ears)
 1 ¾ cups thinly sliced green onions (about 8 onions)

Carefully cut peppers in half lengthwise trying to keep a bit of the stem on both pieces. Using kitchen shears or scissors, remove seed pod and large ribs out of peppers to create a Poblano boat. Place pepper halves on a well-oiled baking sheet that has been lined with foil. Coat outside of pepper halves with the oil. Fill each half pepper with a few cubes of the cheese, then a few of the raisins and top with some of the toasted hazelnuts. Heat grill to medium high. When grill is hot, carefully place peppers in between the grill bars so as not to spill any of the filling. Grill peppers until skins begin to blister and peppers take on a nice dark green color. Remove from grill and place back on baking sheet. Place in an oven at 300°F to continue roasting the peppers and melting the cheese—about ten minutes. Serve immediately.

Albuquerque Corn Salad

Heat oil in a large nonstick skillet over medium-high heat. Add jicama and jalapeño to pan; sauté two minutes,

Nutrition Facts

Servings 0