Grilled Bean and Cheese Stuffed Poblanos
1 cup fresh, frozen or canned corn
2/3 cup chopped celery
½ teaspoon salt
¼ teaspoon black pepper
¾ cup shredded cheddar cheese
1 15-ounce can pinto beans, rinsed and drained
8 medium poblano pepper or Anaheim chiles (about 2 pounds)
1 tablespoon canola oil
4 lime wedges
1. Preheat grill or grill pan to high heat
2. Combine first 6 ingredients in a medium bowl. Remove tops from the peppers, reserve tops. Scoop out seeds; discard. Place about ½ cup bean mixture in each pepper. Replace pepper tops; secure each with a 4-inch skewer. Brush peppers evenly with oil. Place pepper on grill rack; grill 12 minutes or until lightly charred, turning once after 6 minutes. Place stuffed peppers on a platter; remove skewers. Serve stuffed peppers with lime wedges.
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