Stuffed & Smoked Poblano Peppers

[56MPG]

Modified a Steven Raichlen recipe for these tonight. Added chorizo to the other ingredients. Pretty simple mix of onion, cumin, black beans, grillin' beans, jalapenos, cilantro, pepper jack cheese and hot sauce. If you like heat, you'll love these! Smoked with random woods for 45 mins at 300 on the Performer.

[mhiszem]

Those look amazing!


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[Davescprktl]

Outrageous!  Looks tasty!

[hawgheaven]

Oh hell yes!! You gots skills!

[HoosierKettle]

Did you remove the skins?  I've roasted poblano once and did not remove skin and found the texture unappealing. However, maybe I didn't cook long enough. Those peppers look insanely good. That's definitely on the list.


Sent from my iPhone using Weber Kettle Club mobile app

[56MPG]

Skins stayed on, they went on the grate raw, and they came out just right. I thought about par-boiling or charring to remove the skins, but no need. I used half unlit in a bigger better basket and added half a lit chimney. Bottom vent was 1/4 open, and it settled in to 300 pretty easily. 45 mins did the trick. I will make these again! Too spicy for my wife - so I get them all!

[JEBIV]

Awesome looking right there all those ingredients are a match made in heaven, spicy tasty goodness for sure