You can slice the peppers in half or leave them whole and stuff the entire pepper. Can’t get your hands on Central Market corn relish? Make your own! Combine canned black beans and corn (rinsed), 1 4oz container Rotel chiles, and 1/2 cup pico de mayo. You can also bake these stuffed peppers in the oven at 500 degrees for 5-6 minutes instead of grilling over a burner.
- ½ pound Central Market corn relish, or make your own
- 1 tablespoon butter
- 1 cup shredded Monterey Jack cheese and cheddar cheese
- 4 poblano peppers
- Saute the corn relish over medium heat until the liquid has evaporated. Add the butter and saute for 10 more minutes. Add salt and pepper to taste. Remove from the heat and let cool for 10 minutes. Add in the cheese and stir.
- Cut the peppers lengthwise and remove the stems, seeds and ribs. Stuff each pepper half with the corn mix and grill over medium heat until they are soft, about 4-5 minutes. Remove from the heat and place inside of a covered container until ready to serve. They will continue to soften in the container.